8 Cornish hens
Salt
pepper
Soda
1/2 c. finely chopped ham
1 stick butter
1 c. finely chopped onions
1/2 c. finely chopped celery
1/2 lb. mushrooms, sliced
3 c. soft white bread crumbs or Pepperidge Farm herb stuffing
1 c. finely chopped parsley
1 tsp. white pepper
1/2 c. cognac

Wash and dry hens; rub cavities with equal parts of salt, pepper, and soda. In a heavy skillet, saute ham 3 to 4 minutes in 1 tablespoon butter. Remove ham and set aside. Add 3 tablespoons butter and saute onion with celery for 10 minutes. Add mushrooms and cook an additional 10 minutes. Remove from fire and mix in bread crumbs, ham, parsley, and white pepper. Add cognac to moisten.

Stuff birds, coat with remaining softened butter, salt, and pepper lightly and place in a shallow roasting pan. Sprinkle hens with 1/4 cup cognac and bake in 350 degree oven for 45 minutes, brushing frequently with pan drippings and remaining cognac. Transfer hens, halved if desired, to a heated serving dish and keep warm while preparing sauce.

SAUCE:

2 lbs. seedless grapes, halved
1 c. consomme
2 tbsp. butter
1/2 c. cognac
Salt
Pepper

To pan drippings, add grapes, consomme, butter, cognac, salt, pepper, and simmer until thoroughly heated. Serve over hens or in separate sauceboat.