Instructions: Preheat oven to 350 degrees.

In 10-inch skillet over medium heat, heat 1 tablespoon olive oil until very hot. Add celery and onion and cook until just tender/crisp. Remove from heat and stir in crabmeat and bread crumbs.

Season cavity of hen with salt and pepper and sprinkle each hen cavity with 1 teaspoon B & B Liqueur. Divide crabmeat mixture into equal parts, stuff into each hen and truss for roasting. Lightly dust each hen with four.

In large oven-proof skillet over medium-high heat, heat remaining 3 tablespoons olive oil. Place hens in skillet and brown lightly. Drain all but 2 tablespoons oil; add whole shallots and bake for 25 to 35 minutes until juices run clear when hens are pierced with a fork; keep warm while making sauce.

Remove hens from skillet; reserve juices (skim any fat you can and discard). Increase heat to high; add B & B Liqueur to the pan juices and reduce by 1/2. Add cream, reduce to slightly thicken. Add demi-glace. Place shallots in sauce to reheat, add salt and pepper to taste.

To serve, place a hen on each of four heated plates, make a line of sauce on each side of hen, place shallot on each line.

This recipe yields 4 servings.

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