I have been looking forward to trying this dish almost from the moment I first opened this book. “Sauce Diable,” or Devil’s Sauce, combining Red Wine, White Wine, and Cognac. This sounded like my type of fare. It all came out tasting a little muddy however. And considering the effort it took to bone the Cornish Hens and then stuff them, let alone all the other preparations for the dinner, it just wasn’t a very big payoff.