2 tangerines, separated into segments
4 (12 to 14 oz.) Cornish hens
3 tbsp. butter
1 tbsp. vegetable oil
1/8 c. chopped shallots
1/4 lb. sliced mushrooms
1/2 tsp. lemon juice
1/2 tsp. white pepper
1 tsp. salt
1 1/2 c. cooking sherry
1/2 tsp. cornstarch
1/2 tbsp. cold water
Watercress for garnish

Preheat oven to 400 degrees. 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.