Categories: Poultry 
      Yield: 2 servings 
  
-----------------------------STEP ONE (STUFFING----------------------------- 
      2    Slices bacon                      1/3 c  Walnuts; chopped 
    1/4 c  Onion; minced                            Salt; to taste 
    1/3 c  Mushrooms; chopped                1/4 ts Thyme 
      1 c  Dry bread crumbs                  1/4 ts Sage 
 
--------------------------STEP TWO (BASTING SAUCE-------------------------- 
      3 tb Butter                            1/4 ts Garlic; minced 
      2 tb Dry white wine                    1/8 ts Sage 
 
-----------------------------STEP THREE (SAUCE----------------------------- 
      1 tb Flour                             1/4 ts Dry mustard 
    1/4 c  Dry white wine                           Salt; to taste 
    1/4 c  Black current jelly             
  
  Step one:  Fry bacon until done.  Remove from pan, reserve drippings, and 
  drain on paper towels.  Over medium flame saute` onion and mushrooms in 
  bacon drippings until tender. Remove and combine with remaining 
  ingredients, tossing lightly.  Stuff hens and close openings with wooden 
  toothpicks.  Step two: Preheat oven to 400^. Melt butter in small pan, add 
  remaining ingredients, mix well.  Place hens, breast-side down, in roasting 
  pan.  Brush with basting sauce. Roast 1 hour; baste occasionally. Remove 
  hens to warm serving platter, cover loosely, keep warm. 
   Step three:  Pour off all but 2/3 cup drippings from roasting pan. Place 
  pan on stove top, over medium flame; whisk in flour until smooth. Cook 2 
  minutes. 
   Add remaining ingredients and bring to a boil; reduce flame and simmer 
  until thickened.  Pour sauce into serving boat and pass. Source: Cooking In 
  The Nude--For Men Only, c1987