6 hens, 3/4 to 1 lb. each
3/4 c. olive oil
3 tbsp. fresh lemon juice
Salt and pepper to taste
12 sprigs fresh basil
6 tbsp. Dijon style mustard
3 tbsp. balsamic vinegar
1 tbsp. herbs (fine herbs mixture)
6 cloves garlic, minced

Rinse hens, pat dry. Mix oil and lemon juice and pour over hens in large bowl. At room temperature, marinate hens 3 hours, turning occasionally. Preheat oven to 450 degrees. Remove hens from marinate and reserve marinade. Salt and pepper each hen inside and out.

Put 2 sprigs basil in each cavity. (Truss each hen.) Put 1 tablespoon mustard on each hen and place in roasting pan. Roast 15 minutes. While cooking, add garlic, vinegar and herbs to marinate. Reduce oven to 350 degrees until done, about 45 minutes and baste with marinade.