Mushroom Stuffing: Squeeze all moisture from chopped mushrooms. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallot and cook until all juices evaporate, stirring often, about 10 minutes. Add cream and Madeira ; cook over high heat until thick, about 2 minutes. Season with salt and pepper; set aside.

Cornish Hens: Preheat oven to 400º F. Slide fingertips between skin and meat of breast and leg-thigh portions of hen halves. Spread ¼ of mushroom mixture under loosened skin of each hen half. Place 1 basil leaf under skin over each breast and thigh; pull skin over to cover stuffing. Season with salt and freshly ground pepper. Lightly grease roasting pan large enough to hold the hens. Place hens, skin side up in pan. Sprinkle shallots around hens; pour 1 cup hot water and wine over. Cover pan tightly with foil. Bake hens until cooked through and tender, about 25 minutes. Transfer hens to broiler pan and keep warm.

Mushroom Sauce: Preheat broiler. Strain hen cooking liquid into a heavy large skillet. Boil over high heat until reduced to 5 Tablespoons, about 5 minutes. Add whipping cream, mushrooms and tarragon. Cook until mushrooms are tender and liquid is reduced to a glaze, about 8 minutes. Add remaining 8 Tablespoons butter to sauce and stir just until melted. Mix in 1 teaspoon lemon juice. Correct seasonings. Broil hens, until skin is crisp and brown, about 3 minutes. Arrange hens on plates; spoon mushroom sauce over. Serve with wild rice, steamed fresh broccoli and chardonnay. Yield: 4 servings.