Instructions: Butter large, shallow flameproof roasting pan with 1/2 tablespoon butter. Place remaining 6 tablespoons butter, chopped rosemary, 1 teaspoon salt and 1/2 teaspoon pepper in bowl and mix well to blend.

Halve each hen, lengthwise, using poultry shears or large knife. Cut out and discard backbones. Discard liver and giblets, if included. Clip off and discard wing tips. Rinse birds well and pat thoroughly dry.

In small bowl, mix 1 tablespoon rosemary butter and 1 tablespoon flour to form paste and set aside for sauce.

Use remaining 5 tablespoons for hens. With fingers, gently loosen skin over breast, thigh and top part of legs of each hen. Rub heaping 1/2 tablespoon butter under skin of breast, thighs and top of legs. Rub rest of butter over surface of each bird. Salt and pepper birds well and arrange, cut side down, in roasting pan.

Quarter enough tomatoes, lengthwise, and cut into 1/2-inch dice to yield 3 cups. Spread tomatoes around birds in pan. Season tomatoes to taste with salt and pepper and drizzle 3 tablespoons wine over them. (Cornish hens can be prepared 2 hours ahead. Cover with plastic wrap and refrigerate.) Bring to room temperature 30 minutes before baking.)

To roast birds, arrange rack at center position. Roast at 400 degrees until flesh is rich golden brown and juices run clear when flesh is pierced with sharp knife, 40 to 45 minutes. Meat thermometer should register 170 degrees when inserted into thigh. Stir tomatoes after birds have been in oven 20 minutes.

Transfer hens to heated serving platter and cover loosely with foil to keep warm.

Remove tomatoes to plate. Carefully pour juices from roasting pan into glass measuring cup. Add 1/2 cup wine or more as needed to make 1 1/4 cups, then pour into roasting pan. Cook over high heat, stirring up brown bits in pan into liquids, until mixture is reduced by third. Whisk in reserved butter-flour paste and cook, stirring, until mixture thickens, 1 to 2 minutes. Return tomatoes to pan. Season sauce with salt and pepper as needed.

Ladle sauce over birds and sprinkle with pine nuts. Garnish each serving with 1 rosemary sprig.

Makes 4 to 6 servings.

Note: If desired, substitute 2 teaspoons dried rosemary for fresh, but in this recipe fresh is much better.

To toast pine nuts, place small skillet over medium heat and when hot, add nuts. Toss and stir until golden brown, 5 minutes or less. Watch carefully.

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