Cream Sauce For Game Hens – Great Chefs
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New Orleans | Sauces | 4 | Servings |
INGREDIENTS
| Drippings, from game | ||
| hens as they are | ||
| broiled | ||
| 1/4 | c | Wine, white |
| 1 | t | Shallots, minced |
| 1 | t | Garlic, minced |
| 1 | t | Onions, green minced |
| 1/4 | c | Cream |
| 4 | T | Butter |
INSTRUCTIONS
Reduce the drippings from the hens for 5 minutes over high heat. After five minutes, discard any fat that's in the pan and add wine to deglaze. Scrape up any little bits adhering to the pan. Reduce for a minute or two. Add cream, shallots, garlic, and green onion. Cook for two minutes more then remove the pan from the heat. Off the heat, swirl in butter to finish the sauce. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chef Gunter Preuss, Versailles Restaurant, New Orleans From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 167
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 50.9mg
Sodium: 8.3mg
Potassium: 32.1mg
Carbohydrates: 1.2g
Fiber: <1g
Sugar: <1g
Protein: <1g