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Stuffed Boneless Cornish Hen W\port Orange Sa

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      Title: STUFFED BONELESS CORNISH HEN W\PORT ORANGE SA
 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
 
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