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Tangy Cornish Hens




Source of Recipe


Internet


List of Ingredients




2 tangerines, separated into segments
4 Cornish hens
3 tablespoons. butter
1 tablespoon vegetable oil
1/8 cup chopped shallots
1/4 pound sliced mushrooms
1/2 teaspoon lemon juice
1/2 teaspoon white pepper
1 teaspoon salt
1 1/2 cups cooking sherry
1/2 teaspoon cornstarch
1/2 tablespoons cold water
watercress for garnish

Preheat oven to 400F. Stuff tangerine segments into hens and truss. Heat 4 tablespoons butter and the oil in a heavy skillet and brown hens all over. Place them in large casserole. Pour off fat from skillet and deglaze the pan with 1/2 cup sherry. Pour over hens.Heat remaining 2 tablespoons butter in the skillet. Add shallots and cook for a minute then add mushrooms, lemon juice, salt and pepper. Toss over high heat for 3 minutes. Dissolve cornstarch in cold water. Add to 1 cup sherry which has been boiled. Add to skillet. Return to heat until sauce thickens. Pour over hens and cook 30 to 40 minutes. Serve with wild rice. 4 servings.


Recipe