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| Rock Cornish Hens Elegante
6 - 8 Rock Cornish Hens
salt and pepper
Stuffing:
2 tablespoons of butter
1 onion, chopped
2 cups of sliced celery
2 teaspoons of fines herbes
6 cups of cooked brown rice
1/4 cup of chopped almonds
1/3 cup of HIRAM WALKER Amaretto or Apricot Flavored Brandy
1/2 cup of golden raisins
Glaze:
1/4 cup of melted butter
1/2 cup of HIRAM WALKER amaretto or Apricot Flavored Brandy
Sauce:
1/4 cup of flour
2 cups of orange juice
Strips of orange peel
Season hens inside and out with salt and pepper.
Heat butter in sauté pan and sauté onion until golden brown. Add herbes and celery and sauté for 5 minutes. Stir in brown rice, almonds, raisins and Amaretto or Apricot flavored Brandy. Stuff hens. Sew or skewer openings. Preheat oven to 350ºF. Bake for 1 1/2 to 2 hours until hens are tender, basting occasionally with glaze.
Place hens on warm platter and place roasting pan on top of range (low heat). Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper. Spoon over hens and garnish with orange peel and watercress. Serves 6 to 8
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