1 sm. onion, finely chopped
4 rock cornish game hens (each 20-24 oz.)
Salt
White pepper
1 can (8 oz.) tomato sauce
2 cloves garlic, minced
3 tbsp. red wine vinegar
1/2 tsp. sugar
1/4 tsp. dried thyme leaves, crumbled
1 bay leaf
1 tsp. cornstarch
1 tbsp. water
Minced fresh parsley

A gleaming crimson sauce embellishes Cornish hens cooked in a style favored by French chefs. Complete the menu with Potatoes Anna and fresh leaf spinach.

1. Soak top and bottom of 4 3/4 quart clay cooker in water about 15 minutes; drain.

2. Place onions in cooker. Rinse hens and pat dry, reserving giblets for other use. Sprinkle hens, inside and out, with salt and pepper. Place hens, breast sides up, in cooker. Mix tomato sauce, garlic, vinegar, sugar and thyme; pour into cooker. Insert bay leaf near center.

3. Place covered cooker in cold oven. Set oven at 475 degrees. Bake stirring and basting with sauce once or twice, until hens are tender and brown, about 1 1/2 hours.

4. Remove hens to warm serving platter; keep warm. Skim and discard fat from cooking liquid. Strain into medium skillet. Mix cornstarch and water; stir into skillet. Heat to boiling; cook, stirring constantly, until thickened and clear. Pour sauce over hens; garnish with parsley.