Instructions: Combine sauce ingredients in a small saucepan. Heat to boiling lower to simmer and cook one minute.

Place oven rack in lower third of oven and preheat to 375 degrees. Rinse hens with cold water, dry well. Season cavities with salt and pepper. Place half slice lemon in each, divide 1 tablespoon espresso sauce between each cavity equally. Tie or skewer hens and roast breast-side up in a shallow baking pan. Brush with a little sauce and cover loosely with a foil tent.

Roast for 30 minutes, remove foil and brush with sauce. Roast 30 to 45 minutes longer until juices run clear when pricked. Cover again with tent if necessary to prevent overbrowning. Remove to heated platter and keep warm.

Remove excess fat from roasting pan, pour in remaining sauce and bring to a boil. Lower heat and simmer until sauce becomes syrup, 2 to 3 minutes. Spoon over hens and serve.

This recipe yields 4 servings.

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