2 teaspoons dried untreated lavender flowers
3/4 stick (6 tablespoons) unsalted butter, softened
1 teaspoon fresh thyme leaves, minced
1/4 teaspoon finely grated fresh lemon zest
2 small Cornish hens (about 1 1/4 pounds each)
1 small lemon, halved
Arugula

Whole grain bread

Garnish: lavender and thyme leaves

With a mortar and pestle coarsely crush lavender and in a small bowl stir together with butter, thyme, zest, and salt and pepper to taste until combined well. Spoon mixture onto a sheet of plastic wrap and form into a 4-inch-long log. Chill compound butter, wrapped well in plastic wrap, until firm, at least 30 minutes, and up to 3 days.

Preheat oven to 475° F.

Discard gizzards from birds and trim necks flush with bodies if necessary. Rinse birds inside and out and pat dry. Starting at neck end of each bird, slide fingers between meat and skin to loosen skin (be careful not to tear skin). Cut butter into 1/4-inch-thick slices and gently push 2 slices under skin of each bird, putting 1 slice over the breast and thigh.

Arrange birds in a flameproof roasting pan large enough to hold them without crowding. Generously squeeze lemon juice over them, and season with salt and pepper. Roast birds in middle of oven 45 minutes, or until an instant-read thermometer inserted in thickest part of a thigh (be careful not to touch bone) registers 170° F.

Allow the hens to cool. Remove and discard the skin and bones.

Butter one slice of bread with the remaining lavender, thyme butter. Place a layer of arugula on top of the butter. Next, place the desired amount of Cornish hen atop the arugula. Top with a slice of bread. Cut the sandwich into quarters and remove the crust.

To serve: sprinkle the sandwich platter with lavender. Neatly place the sandwiches on the plate and put sprigs of thyme between the sandwiches and on top.