There is something rather elegant and special about stuffed Cornish game hens, and yet they are a relatively inexpensive dish to serve.
| 4 Cornish game hens (about 1 each) thawed, if frozen
1 Tbs. olive oil
Salt and black pepper
1/4 cup butter or margarine
1/2 cup water
| Remove bags of livers and neck from hens. Wash and pat dry. Rub skins with oil. Season inside and out with salt, black pepper and oregano. Set aside.
Make stuffing by heating butter in saucepan until bubbly. Add onion and celery. Cook 1 minute. Stir in bread cubes, oregano, celery salt, black pepper and water.
Loosely stuff each hen with 1/4 of the stuffing.
Place stuffed hens in a roasting pan. Roast at 450 degrees for 20 minutes. Reduce heat to 350 degrees. Roast 30 to 40 minutes longer or until juices run clear when thigh joint is priced.
Arrange hens on warm serving platter.
To make sauce, skim off excess fat. Transfer juices to saucepan. Add water and butter. Simmer 2 minutes. Season to taste. Serve hot in a small sauce boat with hens.