Title: Stuffed Boneless Cornish Hen W\port Orange Sauce
Categories: Poultry
Yield: 6 Servings
| 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 |
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