4 cornish game hens
1 (2 lb each)
1 salt and pepper
1 peel of 1 orange, thinly
1 sliced
1 tsp lemon juice
1 1/2 oz orange liqueur (curacao)
1 cup mandarin orange sections
2 cup wild rice mix
2 cup orange juice
4 tsp brown sugar
1 cornstarch
1 bunch watercress
Directions
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.
Servings: 6
Servings: 6 servings
Boneless Cornish Hen W/Port Orange Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Poultry; Sauce
The History of Recipes
Historians have found proof that recipes existed back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. Interesting though that is, mostly, these ancient cook books were just very basic hieroglyphic or cunieform recipes for food preparation.
In fact, the oldest recipe discovered, according to food historians are a few stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Later on, in The time of the romans around 25BC a roman called Apicius compiled a collection of scripts detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into starters, main course and afters, something that is very familiar to us today. Aspicius also recounts how the Roman cooks made use of many spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later, there were a couple of cookery books dating from the 1300s ; a cookery book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, they are not about the curry that appears on menues today, but instead recipes for the types of food cooked for the rich and wealthy people of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the holy land, including spices such as basil and coriander. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cooking, some of which are now in private collections. By the time we get to the 1900s, cookery publications are highly popular mostly due to better eduction, increased leisure time and having more money to spend. The arrival of television brings us TV cooks and the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Boneless Cornish Hen W_Port Orange Sauce recipe.
