Categories: Poultry 
      Yield: 2 servings 
  
      2    Rock Cornish Game Hens, defr      1/4 c  Sherry 
      4 tb Butter                            1/4 c  Brandy 
  
     Remove giblets from defrosted birds and discard. 
     Melt the butter in a heavy skillet with heat-proof handle. Season hens 
  with salt and pepper, then brown lightly all over in the butter, turning 
  frequently. This should take about 20 minutes. When hens are browned, add 
  sherry to the pan and transfer it to the oven. 
     Roast birds 45-60 minutes, until they are tender, basting often. 
     Transfer hens to heated (and heatproof) serving dish. Warm brandy in a 
  small saucepan and ignite it. Pour over the hens and serve flaming. 
     Source: Helen Gurley Brown, Single Girl's Cookbook 
     If you cannot get Rock Cornish hens, use squab, poussin (very young 
  chicken) or quail. These birds cook more quickly, so adjust the roasting 
  time accordingly.