| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cornish | Fowl, Main course | 4 | Servings | |
INGREDIENTS
| 2 | Cornish hens; split | |
| 4 | tb | Butter |
| 2 | tb | Oil |
| 1 1/2 | c | Breadcrumbs |
| 1/4 | c | Chopped onions |
| 1 | ts | Sage |
| 1/4 | c | Slivered almonds |
| 1 | cn | Mandarin oranges |
| 1/2 | c | Orange juice |
| 1 | tb | Cornstarch |
| 2 | tb | Orange liqueur |
INSTRUCTIONS
STUFFING ORANGE SAUCE Preheat oven to 325°F. Put butter and oil in a saut. pan and heat until butter melts. Add hens and saut. on all sides until nicely browned. Remove and set aside. Add onion, breadcrumbs, almonds and sage to the pan. Stir and brown slightly. Add oranges and stir lightly. Spoon into a baking pan in individual mounds to equal number of hen halves. Place a game hen half on each mound. Combine cornstarch, orange juice and liqueur in a small pan. Heat until clear and pour over hens. Bake for 1 1/2 hours. NOTES : Halved Cornish hens oven-roasted over mounds of almond, orange,= breadcrumb stuffing and with an orange liqueur sauce. One of my better creations. Recipe by: Marybeth Bontadelli Posted to recipelu-digest Volume 01 Number 258 by Bob & Carole Walberg <walbergr@mb.sympatico.ca> on Nov 15, 1997
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