Baked Cornish game hens
Preheat the oven to 170°C/325°F/Gas mark 3.
Put 100g/4oz of the butter in a large saucepan. Add the onion, celery, green pepper, mushrooms, garlic, basil and parsley. Gently sweat until the vegetables are tender but not browned.
Rinse the hens well and pat dry with kitchen paper. Season inside and out with salt and pepper. Stuff each of them with equal amounts of the vegetable mixture, and put them in a baking dish, breast side up.
Drizzle with the remaining butter, cover and roast in the oven for 1 1⁄2 hours. Remove from the oven and rest, covered with foil, for a few minutes, then serve hot.