In skillet, melt butter over medium heat; cook mushrooms, leeks and garlic for 3 minutes. Let cool to room temp..

Meanwhile, stir together bread, cream, basil, sherry and egg;add to cooled mushroom mixture.

Using kitchen shears, remove backbones from hens by cutting along each side. Bend legs back to sever at joints. Ease boning knife between ribs and meat. Holding bones with left hand, use short strokes to cut meat from rib cage of each hen. Using shears, snip rib cage free from body at collarbone. Lay hens, skin side down,

on work surface; mound 1/2 cup bread mixture in centre of each breast. Shape hen into original shape to enclose stuffing. Holding skin togetherwith 1 hand, secure with poultry pin. Plump birds

to form round shape; fold wings underneath and tie legs together.

Place hens on rack in roasting pan;brush with melted butter. Sprinkle with salt & pepper. Bake in 375¼F oven for about45 to 55 minutes or until juices run clearwhen hens are pierced. Transfer hens to warm platter; tent with foil.

SAUCE: In roasting pan, bring cokking juices to boil over med-high heat. Add shallots and garlic: simmer, stirring for 5 mins. or until softened. Sprinkle with flour; cook, stirring, for 1 minute or until thickened. Whisk in chicken stock and sherry; bring to a boil. Simmer for 5 minutes or until sauce coats back

*INGREDIENTS*

CANADIAN LIVING;SEPT./94

*DIRECTIONS*

of spoon. Strain sauce; serve with Cornish Hens. Makes 6 servings