| 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 |
ts |
Shallots, minced |
| 1 |
ts |
Garlic, minced |
| 1 |
ts |
Onions, green, minced |
| 1/4 |
c |
Cream |
| 4 |
tb |
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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