6 (1 to 1 1/2 lb.) Cornish hens
6 sm. onions
1 tbsp. dried whole tarragon
3/4 c. butter, melted
3/4 c. Chablis or other dry white wine
1/2 tsp. salt
1/4 tsp. pepper

Remove giblets; reserve for other uses. Rinse hens with cold water and pat dry. Place onion in the cavity of each hen. Sprinkle hens with tarragon. Combine butter, wine, salt, and pepper in small mixing bowl, stirring well. Place hens in a large flour-coated oven cooking bag. Pour butter mixture into bag. Follow manufacturer's directions. For use of bag. Bake at 350 degrees for 1 hour and 15 minutes. Yield: 6 servings.