To prepare, cut the backbone from each hen using poultry shears or a sharp knife. Place hens on work surface skin-side up, then press the breast bones down with the palm of your hand to flatten. Pat dry, then season both sides with salt and pepper.
Transfer to lightly oiled rack of the broiler pan, arranging skin-side down. Broil about 4 inches from the heat source for 10 minutes. While hens are broiling, in a small bowl mix together Dijon mustard, oil, dry mustard, dried rosemary and cayenne pepper.
Brush half the mixture on the hens and continue to broil for 5 more minutes. Turn hens over, skin-side up, and broil for another 5 minutes. Brush hens with the remaining mustard mixture and broil for 5 more minutes, or until juices run clear when pricked with a skewer.
Serve hens on a warm platter garnished with fresh rosemary.
Pair with La Chevaliere Pinot Noir.
Eddie's Recipe Tip:
Try serving Cornish hens on a "nest" of roasted spaghetti squash.