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 With Port Orange Sauce Recipe brought to you by Recipe Ideas
Categories: Fruit; Poultry; Sauce
The History of Recipes
Recipes as a concept can be observed far back into distant history, in truth as far back into history as the Egyptians, and maybe further still. Interesting though that is, sadly, these old recipes were just basic pictorial instructions for meal preparation.
Progressing into The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes enjoyed by wealthy roman citizens. He recounts how the meals of wealthy Romans were separated into starters, main meal and afters, a style of dining still practiced today. He also informs us how the chefs of Roman times made use of a good variety of aromatic flavours, including some that we all recognise such as bay, fennel and parsley. Over the following few centuries, the powerful and rich tried to serve the best banquets, and because of this the best cooks and their recipe collections were much in demand. However, it was during the 19th century that cooking and recipe collections became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and writing down the recipes that were being prepared for the better households. When we get to the 1900s, cookbooks are increasing in popularity due to higher levels of literacy, people having more leisure time and having more disposable income. |
We hope you enjoy this Boneless Cornish Hen With Port Orange Sauce recipe.
