CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
3 |
tb |
Dijon mustard |
2 |
tb |
Honey |
1 |
tb |
Safflower oil |
2 |
tb |
Minced shallots |
4 |
tb |
Honey vinegar or white wine vinegar |
1 |
c |
Reserved quail demiglace; reserved from WARM QUAIL SALAD WITH HONEY MUSTARD VINAIGRETTE, see recipe |
|
|
Salt; to taste |
|
|
Ground black pepper; to taste |
INSTRUCTIONS
Mix mustard and honey. Set aside. In a small saucepan, heat oil and saute
shallots for about 2 minutes or until transparent. Add vinegar and cook for
about 5 minutes or until almost all liquid has evaporated. Add reserved
quail demiglace and bring to a boil. Stir in mustard and honey mixture and
remove from heat. Season with salt and pepper to taste. Keep warm.
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A16 ELEGANT GAME DINNER
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #823 by Holly Butman
<butma001@acpub.duke.edu> on Oct 03, 1997
A Message from our Provider:
“Gratitude produces deep, abiding joy because we know that God is working in us, even through difficulties. #Charles Stanley”