Instructions: Preheat oven to 425F. Rinse off hens & pat dry. Cream butter & beat in remaining ingredients. To prepare birds for stuffing, gently loosen skin from meat w/ fingers. Spread spiced butter under skin, quite liberally around breast area, reserving 1/4 for outside of bird. Truss hens, sprinkle w/ salt & smear w/ remaining butter. Roast birds in oven 25 min. or until juices from thigh run clear, basting often w/ fat which accumulates in roasting pan. Serve w/ rice pilaf or buttered noodles.

BRATTLE ST.; CAMBRIDGE: WINE:
SPRING MOUNTAIN,CHARDONNAY 1977

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