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[The preacher’s] aim…will be to stand under Scripture, not over it, and to allow it, so to speak, to talk through him, delivering what is not so much his message as its. In our preaching, that is what should always be happening. In his obituary of the great German conductor, Otto Klemperer, Neville Cardus spoke of the way in which Klemperer “set the music in motion,” maintaining throughout a deliberately anonymous, self-effacing style in order that the musical notes might articulate themselves in their own integrity through him. So it must be in preaching; Scripture itself must do all the talking, and the preacher’s task is simply to “set the Bible in motion.”

J.I. Packer

We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Pheasant with Champagne Cabbage Iv (Sauce)

January 24, 2023

CATEGORY	CUISINE	TAG	YIELD
		Sauces, Game, Masterchefs, New york, V79	4	Servings

INGREDIENTS

1	tb	Sugar
3	tb	Gin
1 1/2	c	Stock, Pheasant **
3	tb	Wine, red, dry
1/4	c	Butter, unsalted, chilled and cut into pieces
		Salt (to taste)
		Pepper (to taste)

INSTRUCTIONS

** See recipes for Pheasant with Champagne Cabbage II (Stock)
For Pheasant Sauce:
===================
Cook the sugar, without stirring, in small heavy saucepan over
medium-high heat until caramelized (about 4 minutes.)
Add gin and stock; boil until reduced by half.
Add wine and return to a boil.  Lower heat and swirl in 1/4 cup
of butter, 1 or 2 pieces at a time, until smooth.
Adjust seasonings to taste with salt and pepper.
Source:  New York's Master Chefs, Bon Appetit Magazine
:  Written by Richard Sax, Photographs by Nancy McFarland
:  The Knapp Press, Los Angeles, 1985
Chef:   Andy Kisler, Vienna 79 Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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