2 Cornish hens
1/4 c. Grand Marnier liquor
1/4 c. Courvoisier
2 sliced carrots
2 sliced potatoes
Sm. can peas
Milk
1 sliced green pepper
1/2 lb. sliced mushrooms
Butter
1 sm. chopped onion
1/2 clove chopped garlic
Flour
Sliced celery

Marinate hens in milk overnight in refrigerator. Make holes in hens and stuff with onions and garlic. Saute hens in butter, Grand Marnier, and Courvoisier until almost ready. Butter pan and cover bottom with potatoes, carrots, celery, green peppers, sweet peas, and mushrooms. Butter hens and place on top of vegetables; add some Grand Marnier and cognac and place in broiler until they're done. Remove from broiler and flour to thicken drippings.