6 Cornish hens
1 pkg. wild rice
1/4 c. freshly grated orange peel
3 eggs, separated
3 (8 oz.) pkgs. crescent rolls

4 hours before serving; wipe hens dry, tie legs together, sprinkle with salt and pepper. Brush body of hen with unbeaten egg whites and put in refrigerator. Cook rice as directed for drier rice. Put in orange peel than stuff in chicken. Unwrap dinner rolls, overlap 2 triangles to make a rectangle and pinch together.

Roll into an 8 inch circle. Make 6 of the 8 inch circles. Preheat oven to 375 degrees. Take hen and place on a wooden board, breast up. Cover with 1 circle of dough and press to fit around and under. Brush dough with yolk. Place on a large cookie sheet. Bake 1 hour uncovered.

SAUCE:

2 (10 oz.) jars currant jelly
1 tbsp. prepared mustard
3 tbsp. port wine
1/4 c. lemon juice

Heat jelly and gradually add other ingredients. Keep warm until ready to serve with chicken as a condiment. Serves 6.