4 Cornish hens, partly deboned
3/4 c. chopped tarragon
3 tbsp. Dijon mustard
2 chopped shallots
1/4 c. brandy
1/3 c. white wine
1 c. heavy cream
1/2 stick butter
Salt and pepper to taste

Lightly season and flour the Cornish hens. In a large skillet, melt the butter and brown the hens on one side. Turn over and roast in a preheated oven at 500 degrees for 3 minutes. Add the chopped shallots and let cook for a few seconds. Deglaze with brandy and white wine. Reduce until half and add the mustard, tarragon and cream. Bring to a quick boil.

At this point, remove the breast pieces to a platter. Let the leg of the hen simmer in the sauce until done. Adjust seasoning and add the breast pieces to warm before serving.