Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea (1-3/4 lb) Cornish hens 2 tb Vegetable oil
1 ea Lemon 1 c Chicken broth
3 tb Butter/ margarine; softened 1/4 c Lemon juice
2 ts Fresh mint; chopped 1 1/2 tb Cornstarch
1 ts Salt 2 ts Water
1/4 ts Pepper Fresh mint; chopped
1 sm Onion; sliced Watercress (optional)
1 cl Garlic; crushed

Remove giblets from hens; reserve for another use. Rinse hens with
cold water, and pat dry.
Grate enough lemon rind to equal 1 teaspoon; cut remaining rind
into thin strips, and set aside. Combine grated lemon rind, butter, 2
teaspoons chopped mint, salt, and pepper; rub mixture over hens.
Place hens breast side up in a shallow baking pan. Bake at 375
degrees F for 1 hour and 10 minutes, basting hens every 15 minutes
with pan drippings.
Saute reserved lemon rind strips, onion, and garlic in oil for 5
minutes. Combine broth, lemon juice, cornstarch, and water in a small
saucepan; stir well. Cook over medium heat, stirring constantly,
until sauce is thickened. Stir in sauteed mixture, and serve sauce
over hens. Sprinkle with chopped fresh mint, and garnish with
watercress, if desired. Yield: 4 servings.

Tammy Smith of Tennessee, in November, 1982 "Southern Living"
Typos by Jeff Pruett
Submitted By JEFF PRUETT On 11-08-95

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