4 Cornish hens (3/4 to 1 lb.)
1 tsp. salt
1/2 tsp. pepper
1 sm. orange, quartered and seeded
4 slices bacon
5-6 naval oranges
2 tbsp. butter
1/4 c. finely chopped shallots or green onions tops
1/4 c. red currant jelly
1 tsp. dry mustard
3/4 tsp. salt
1/2 tsp. leaf tarragon
1/8 tsp. cayenne

Sprinkle the inside of each bird with salt and pepper. Put 1 orange quarter into each bird. Truss. Cut bacon in half; cover breast of each bird with two halves. Place birds in shallow pan and bake in hot oven, 400 degrees, for 10 minutes.

Lower oven to 350 degrees and roast an additional 45 minutes. Grate rind from one orange (approximately 1 tablespoon). Cut rind from 2 more oranges with a vegetable peeler (do not include white). Cut rind into julienne strips.

With a sharp knife remove remaining membrane from the oranges over large bowl to catch juice, then section. Drain juice into measuring cup. Squeeze juice from remaining oranges to make 1 cup.

Melt butter in medium skillet; add shallots and cook until soft not brown. Stir in jelly, rind, mustard, salt, tarragon, and cayenne. Cook until jelly is melted.

Stir in orange juice. Bring to boil. Take birds out of the oven and remove the string and bacon. Carefully pour off fat from the roasting pan and pour orange sauce over birds. Return to oven and bake additional 15 minutes, basting frequently.

Remove from oven and place on heated platter. Place roasting pan on top of stove bringing sauce to a boil. Add reserved orange sections and julienne strips. Heat to boil. Remove from heat and spoon a little over each bird. Serve with remaining sauce, rice, and French style green beans complemented with almonds and crumbled bacon.