1 Rub Cornish hens with 2 tablespoons fresh herbs, ¼ cup olive oil, chopped garlic, a pinch of salt and ¼ teaspoon black pepper. Marinate for at least an hour. 2 Place on a sheet tray and roast for 20-25 minutes in a 425 preheated oven. 3 While Cornish hens are roasting, bring water to a boil with potatoes, and cook for 15 minutes. Cut in half. 4 Place potatoes, skin side up, in a large frying pan with ¼ cup olive oil. Season with remaining 2 tablespoons of fresh herbs and the rest of the salt and pepper. Cook on medium heat for 4 minutes or until the potatoes turn brown. 5 Serve Cornish hens and pan roasted potatoes with velouté sauce (recipe follows).

Veloute Sauce

1 Melt margarine in saucepan over medium to low heat. 2 Stir in the flour and salt, mixing constantly until well combined. 3 Gradually stir in the chicken stock, bringing to a boil for 2 minutes. 4 Stir constantly. 5 Remove from heat and stir in the soy milk or non-dairy creamer.

Recipe courtesy of Esprit Caterers www.espritevents.com 212 207 3888