2 Cornish hens (1 lb. 6 oz.)
1 c. dry sauterne
1 tbsp. salad oil
1 (7 oz.) pkg. herb stuffing mix
Salt & pepper
1 c. sour cream
1/4 c. melted butter

Defrost hens, remove giblets. Cut each hen in half. Wipe dry, then marinate several hours in wine and oil. Crush 2 cups of dressing into very fine crumbs. Drain hens well. Spread with sour cream. Coat thickly with fine dressing mix crumbs. Combine remaining dressing with wine and oil in which hens were marinated. Add 2 tablespoons of the melted butter. Place coated hens over dressing mix, drizzle with remaining butter. Bake in 350 degree oven for about 1 hour 15 minutes.