Le Coquelet à la Moutarde

Lauren Parton's Chicken Mustarde.

(Roast game hens with mustard)

[Le] Coquelet à la Moutarde is a fantastic recipe. It’s simple. It’s quick. And I can tell you it is delicious. Lauren Parton cooked a version of this for our dinner at the Everleigh Club.

Your uppity food snob friend is going to to say “Using chicken is ok, I guess; but there’s a subtle improvement when the mustarde is paired with game hen.” Which is license for you to kick your friend in the balls because game hens are not some kind of weird pheasant. They’re fucking chickens and your friend is an idiot.

This is another comfort food recipe. It’s just so good, so filling, so perfect. You’ll never see it ganked up into some kind of weird amuse. It’s like meatloaf. It cannot be changed without a war.

Le Coquelet à la Moutarde

Le Coquelet à la Moutarde


    Game hens
  • 2 tablespoons of butter
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon of salt
  • 1/4 teaspoon pepper
  • 2 ready to cook Cornish Rock hens, about 1.25 to 1.5 pounds each
  • butter for the pan
  • Sauce
  • 1/2 cup béchamel sauce
  • the yellow rind of 1/2 lemon
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 cup cream
  • salt
  • pepper
  • butter
  • Presentation
  • 2 to 4 rounds of bread
  • butter


    Game Hens
  1. Preheat oven to 400•
  2. Combine to a smooth paste: butter, mustard, salt and pepper.
  3. Spread this over the hens.
  4. Put the birds into a buttered roasting pan, then roast them in the oven for 1 hour, basting occasionally.
  5. When the birds are cooked, quarter or halve the birds, arrange them in a shallow pan and keep hot.
  6. Sauce
  7. Make 1/2 cup béchamel sauce
  8. Mince the lemon rind. Cover it with water and boil for 10 minutes. Drain ans reserve the rind.
  9. To the liquid in the roasting pan, add Dijon and cook, storring in all the juices. Add béchamel and salt.
  10. Stir in cream and bring the sauce to a boil. Add the lemon peel, pepper, and butter.
  11. Presentation
  12. Sauté the bread rounds in hot butter. Drain. Arrange the croutons on a serving platter. Turn and coat the hens in the sauce, then transfer them to the croutons. Strain sauce over everything.
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Bull Garlington is an award-winning author and columnist from Chicago. His newest book is The Full English, a humorous travel memoir.