Cornish Hens with Fruited Rice Dressing and Orange Sauce

3 Cornish hens, thawed
1/2 cup raisins
3 tablespoons dry sherry
2 tablespoons butter
2 chicken bouillon cubes
1 cup celery, sliced
1 cup onions, chopped
2 tablespoons parsley, chopped
3 cups cooked rice
1 tablespoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon thyme
Salt and pepper as desired
3 tablespoons butter, melted

Orange Sauce:
1/2 cup orange juice
1/2 cup white wine
2 tablespoons Cointreau
2 tablespoons butter
2 tablespoons flour
1 can mandarin orange, drained

Marinate raisins in sherry for 15 minutes.

Melt 2 tablespoons butter in skillet. Add and dissolve bouillon cubes. Add celery, onions and parsley. Cook until tender. Add rice, orange peel, salt, thyme and marinated raisins. Toss lightly.

Sprinkle Cornish game hens inside and out with salt and pepper. Rub with 3 tablespoons melted butter. Fill cavity of each hen with 1/2 cup of the stuffing. Truss and tie, then place in baking pan. Bake at 350 degrees F for 1 1/4 to 1 1/2 hours, or until golden brown and tender, brushing often with Orange Sauce.

Spoon remaining dressing into greased baking pan. Cover and place in oven during the last 30 minutes of baking time.

To serve, arrange dressing on platter with hens.

Orange Sauce: Make a roux of the butter and flour. Stir in the liquids slowly, heating until thickened. Add the mandarin oranges when heating to serve. Pass the sauce not used for basting. Sauce may be doubled as it is wonderful on rice.