Game Hens with Madeira and Wild Mushrooms

At Otter's Restaurant, this is prepared with squab. We call for game hens because they are just as delicious and much easier to find.

4 SERVINGS

2 cups chicken stock or canned low-salt chicken broth
3/4 cup dried morel mushrooms (about ½ ounce)

6 tablespoons (34 stick) butter
4 1-1/2-pound Cornish game hens

1/4 cup minced shallots
2 tablespoons tomato paste
2 cups beef stock or canned broth
3/4 cup Madeira
4 fresh thyme sprigs

Bring 1 cup chicken stock to simmer in small saucepan. Remove from heat. Add mushrooms; soak 30 minutes. Drain mushrooms, reserving mushrooms and liquid separately.

Position rack in bottom third of oven; preheat to 400 degrees. Rub 1 tablespoon butter over outside of each game hen. Place in roasting pan. Sprinkle with salt and pepper.

Roast until juices run clear when thickest part of thigh is pierced, about 55 minutes.

Meanwhile, melt 2 tablespoons butter in heavy large skillet over medium heat. Add shallots and saute' until tender about 4 minutes. Add tomato paste; stir 2 minutes. Pour in reserved mushroom liquid, leaving any sediment at bottom Of bowl. Add beef stock, Madeira, thyme sprigs and 1 cup chicken stock. Simmer until reduced to thin sauce consistency, about 25 minutes. Stir in reserved mushrooms. Season sauce with salt and pepper.

Serve hens with mushroom sauce.