6 to 8 rock Cornish hens
Salt and Pepper

Season hens inside and out with salt and pepper.

Stuffing
2 tablespoons butter
1 onion, chopped
2 cups sliced celery
2 teaspoons fines herbes
6 cups cooked brown rice
1/4 cup chopped almonds
1/3 cup Hiram Walker Amaretto or
    Apricot Flavored Brandy
1/2 cup golden raisins

Glaze
1/4 cup melted butter
1/2 cup Hiram Walker Amaretto or
  Apricot Flavored Brandy

Sauce
1/4 cup flour
2 cups orange juice
Strips of orange peel

Heat butter in saucepan and saut?onion until golden brown. Add fines herbes and celery and saut?for 5 minutes. Stir in brown rice, almonds, raisins and Amaretto or Apricot Flavored Brandy. Stuff hens. Sew or skewer openings.

Preheat oven to 350 degrees F. Bake for 1 1/2 to 2 hours until hens are tender, basting occasionally with glaze. Place hens on warm platter and place roasting pan on top of stove over low heat. Gradually stir flour and orange juice into pan juices. Season to taste with salt and pepper. Spoon over hens and garnish with orange peel and watercress.

Serves 6 to 8.