Cornish Hens in Champagne Sauce with Sherried Rice

2 Cornish hens
1 lemon
Salt and pepper
Paprika
2 tablespoons butter, melted
1 cup whole seedless grapes
1 1/2 cups champagne
4 cups salted water
1/4 cup long grain rice
1 tablespoon butter
1 tablespoon sherry

Wash hens and pat dry. Halve lemon and rub cut surfaces over hens. Sprinkle with salt, pepper and paprika. Place in roasting pan. Stuff each cavity with grapes. Secure with wooden picks. Brush hens with melted butter and pour champagne over hens. Roast according to timetable on packaging label. Pour pan juices over.

Bring salted water to boil. Add rice and boil uncovered 10 minutes. Drain and return to pan. Add melted margarine and sherry. Serve with hens.