Day before: Let Cornish hens thaw overnight in refrigerator; save giblets to serve another day. Early on the day, make basting sauce: In saucepan, melt butter, add wine, 1 T. dried tarragon. In each Cornish hen, place 1 clove garlic, 1 tsp. dried tarragon, 1/4 tsp. salt, and 1/8 tsp. pepper. Sprinkle outside liberally with garlic salt. Refrigerate. About 1 hour before serving: Heat oven to 400°. In large shallow open pan, without rack, roast Cornish hens for 1 hour or so until well browned and drumstick twists easilu out of thigh joint, basting several times with basting sauce. Ten arrange birds on a bed of watercress on serving platter. Pour drippings from the roasting pan over them.
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