Roast Rock Cornish Game Hen with Pine-Nut Stuffing

To serve 4
4 Rock Cornish game hens, about 1 lb.
2 tsp. salt
4 tbsp. melted butter
watercress

Stuffing
5 tbsp. butter
1 cup raw unprocessed long-grain rice
2 cups chicken stock
1 tsp. salt
1 cup finely chopped onion
1/2 cup pine nuts

For the stuffing, melt 3 tablespoons of the butter in a 2-quart heavy casserole or saucepan over moderate heat. Add the rice and stir constantly for 2 to 3 minutes, or until most of the rice has turned milky and opaque. Do not let it brown. Then pour in the chicken stock, add the salt and bring to a boil, stirring occasionally. Cover the pan tightly, reduce the heat to its lowest point and simmer for 18 to 20 minutes or until the rice has absorbed all the liquid.

Meanwhile, in a small skillet melt the remaining 2 table- spoons of butter and when the foam subsides add the onion. Cook over moderate heat for 8 to 10 minutes, then add the pine nuts. Cook 2 or 3 minutes longer, stirring, until the nuts are lightly browned.

In a small mixing bowl combine the cooked rice, the on- ion, pine nuts and the parsley. Mix gently but thoroughly. Taste for seasoning.

Preheat the oven to 400 degrees. Sprinkle the inside of each bird with 1/2 teaspoon of salt, then pack the cavities loosely with the stuffing; they should be no more than three quarters full. Skewer or sew the openings with cotton thread, truss the birds securely and brush them with the melted butter. Place them on their sides on a rack set in a shallow roasting pan just large enough to hold them.

Roast the birds in the middle of the oven for 15 minutes, then turn them on the other side and brush them with butter again. Roast for another 15 minutes. Turn them breast up, brush with the remaining butter and salt each bird lightly. Roast, basting occasionally with the drippings in the bottom of the pan, for 15 to 20 minutes longer, or until the birds are golden brown all over and tender. Test for doneness by pierc- ing the fleshy part of a thigh with the point of a sharp knife. The juice that spurts out should be yellow. If it is pink, roast a few minutes longer.

Transfer the birds to a warm serving platter, pour the pan juices over them and serve, garnished with watercress.