Cornish Game Hen

I saw these at the supermarket the other day for about $5.50 for 2, so decided to get them. I combined a few recipes. This turned out great!
The photo was taken with my web cam, not the new camera which is arriving today!!!

• 3 tablespoons unsalted butter, softened
• 2 teaspoons crumbled dried sage
• 1 teaspoon freshly grated lemon zest
• 1/2 teaspoon salt
• brown sugar
• mushrooms
• 2 lemon slices
  

• two 1 1/2-pound Cornish hens, rinsed and patted dry

Preparation

In a small bowl blend together well 2 tablespoons of the butter with the sage,the zest, and the salt. Loosen the skin covering the breast meat on each hen by slipping your fingers under the skin and sliding them between the skin and the meat. Divide the butter mixture between the hens, inserting it under the skin of each hen and smoothing it evenly by rubbing the outside of the skin. Also rub with brown sugar and season the hens with salt and pepper.

In a large ovenproof heavy skillet heat the remaining 1 tablespoon butter over moderately high heat until the foam subsides. Add 2 table spoons of brown sugar. In it, sauté the hens, breast sides up, for 1 to 2 minutes, or until the underside is golden brown. Insert a lemon slice where the innerds plastic bag is removed from, and roast them in the middle of a preheated 450°F. oven, for 40 minutes, in a glass dish.