Isaac Hayes' Cornish Hens
2 Cornish hens
1/4 cup butter, plus butter to rub on hens
2/3 cup boiling water
Grated rind of 1/2 lemon
Juice of 1/2 lemon
1/2 cup orange juice
1/3 cup sugar
Pinch of salt
2 eggs, separated
1 teaspoon vanilla
Place hens breast side up on a rack in a roasting pan. Rub them with salt and butter. Roast at 350 degrees F. for 30 minutes per pound, basting frequently with 1/4 cup butter melted in 2/3 cup boiling water. Turn hens often. While they're cooking, make sauce. Mix the rind, fruit juices, sugar, salt and beaten egg yolks in a saucepan. Cook over low heat, stirring constantly, until thickened. Add egg whites. Beat the sauce until stiff. Cool and add vanilla. Serve hens with sauce. Serves 2.
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