| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Cornish |
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Cornish Game Hens – 1-1/2 lb |
|
|
Salt and pepper |
| 1 |
|
Peel of 1 orange, thinly sli |
| 1 |
ts |
Lemon juice |
| 1 1/2 |
oz |
Orange liqueur (Curacao) |
| 1 |
c |
Mandarin orange sections |
| 2 |
c |
Wild rice mix |
| 2 |
c |
Orange juice |
| 4 |
ts |
Brown sugar |
|
|
Cornstarch |
|
|
Watercress, bnc |
INSTRUCTIONS
To prepare hens for stuffing, remove the skin from the backbone area
and set aside. Cut out the backbone, open the hen and remove all
bones except the drumsticks. Boil the wild rice until tender, cool
and stuff hens. Close the hen with drumsticks in the air and use the
skin from the backbone to wrap the hen so it will stand in the baking
pan breast side up. Season hens with salt and pepper. Roast at 350F
for 45 minutes to 1 hour.~ ~ SAUCE: Combine the orange juice, lemon
juice and brown sugar in a saucepan and bring to a boil. Use
cornstarch mixed with a little water to achieve desired thickness.
Stir in liqueur and peel and keep warm.~ ~ Chef Tommy Chan of
Smugglers Inn - Calgary Sun - Monday, June 18/90
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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