6-8 Rock Cornish Hens

STUFFING:

2 tbsp. butter
1 onion, chopped
2 c. sliced celery
2 tsp. herbs (season to taste)
6 c. cooked brown rice
1/2 c. apricot flavored brandy

GLAZE:

1/4 c. melted butter
1/2 c. apricot flavored brandy

SAUCE:

1/4 c. flour
2 c. orange juice
Strips of orange peel

Season hen inside and out with salt and pepper. Heat butter in saucepan and saute onion until golden brown. Add herbs and celery and sausage for 5 minutes. Stir in brown rice and apricot flavored brandy. Stuff hens. Sew or skewer openings.