Cornish Hens with Dijon Walnut Sauce

2 Cornish hens (1 1/4 lb. each)
1 Clove garlic, split
Juice of 1 lemon
1 tb Flour
1/4 c Dijon style mustard
1 c Chicken broth
2 tb Dry white wine
1 tb Honey
1/3 c Chopped walnuts
Cooked wild rice

Rub hens inside and out with garlic. Sprinkle inside and out with lemon juice. Bake in a 400 degree oven for 1 hour or until tender. Remove hens to a warm platter. Stir flour into drippings in pan. Cook 2 to 3 minutes. Combine mustard, broth, wine and honey. Gradually, add to flour mixture, stirring constantly. Bring to a boil. Mix in nuts. Split hens. Place on a bed of wild rice. Spoon sauce over all. Garnish as desired.

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