| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Cornish |
Fowl, Main course |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cornish hens, split |
| 4 |
T |
Butter |
| 2 |
T |
Oil |
| 1 1/2 |
c |
Breadcrumbs |
| 1/4 |
c |
Chopped onions |
| 1 |
t |
Sage |
| 1/4 |
c |
Slivered almonds |
| 1 |
|
Mandarin oranges |
| 1/2 |
c |
Orange juice |
| 1 |
T |
Cornstarch |
| 2 |
T |
Orange liqueur |
| 1 |
|
hours. |
INSTRUCTIONS
Preheat oven to 325øF. 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 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
A Message from our Provider:
“Don’t put a question mark where God puts a period.”