Title: Rock cornish hens a l'orange
 Categories: Poultry
      Yield: 1 Servings
 
      2 lg Oranges
      4    Plump Rock Cornish Hens
           Salt and pepper

MMMMM------------------------ORANGE SAUCE-----------------------------
      3 tb Sugar
    1/4 c  Red wine vinegar
 10 1/2 oz Can beef consomme
      3 tb Port wine
      2 tb Cornstarch mixed with 1/4
           -cup water
           Grated peel of 1 orange
      2 tb Grand Marnier
      1 tb Butter
 
  1. Preheast the oven to 450o. 2. Quarter one orange, leaving the peel
  on. Peel the second orange and cut into 1/4" thick slices. Set the
  slices aside for garnish. 3. Season the hens with salt and pepper.
  Insert and orange quarter inside the cavity of each hen. (This keeps
  the chicken moist.) Place the hens breast side up in a shallow
  roasting pan. Bake for 1 hour, basting occasionally with the pan
  drippings. If you see the hens getting too brown, turn them over -
  breast side own to crisp the underside. 4. Remove the hens from the
  oven and cover with the orange sauce. (This much may be done several
  hours in advance, if desired.) 5. Lower the oven temperature to 350o
  and return the hens to bake 15 to 20 minutes more. 6. To server,
  slice each hen in half down the mid-line, remove the quartered
  orange, and discard it. Garnish with an orange slice, and serve any
  extra orange sauce alongside.
  
  6 to 8 portions
  
  Orange Sauce: