1/3 cup Hiram Walker Amaretto or Apricot Flavored Brandy
1/2 cup golden raisins
1/4 cup melted butter
1/2 cup Hiram Walker Amaretto or Apricot Flavored Brandy
1/4 cup flour
2 cups orange juice
Strips of orange peel
Cornish Hens: Season hens inside and out with salt and pepper.
Stuffing: Heat butter in saucepan and sauté onion until golden brown. Add
fines 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.
Heat oven to 350 degrees F.
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 stove over
Sauce: 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
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