| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Tessa’s, Tastebuds | 1 | servings | |
INGREDIENTS
| 1/2 | sm | Onion; finely chopped |
| 1 | Stick celery; finely chopped | |
| 1 | Orange; cut into julienne | |
| ; and blanched to | ||
| ; soften , zest of | ||
| The orange; juice of | ||
| 1 | Blade mace | |
| 1 | pn | Sugar |
| 1 | tb | White wine vinegar |
| 1 | tb | Malmsey Madeira |
| 4 | tb | Dry white wine |
| Juices in roasting tin | ||
| 65 | g | Chilled butter; (2 1/2oz) |
| 150 | ml | Chicken stock; (1/4 pint) |
INSTRUCTIONS
Fry the onion and celery in a knob of butter until golden. Add the white wine vinegar and pinch of sugar and reduce to a sticky glaze. Add orange juice, stock and mace broken into 2 or 3 pices and simmer to reduce and concentrate the flavour. After removing the guinea fowl from the roasting tin, pour off any excess fat and then de-glaze the tin with the Maderia and wine, scraping up all the meaty juices into the liquor. Add the orange stock mixture and bubble for 4 to 5 minutes to blend the flavours. Strain into a clean pan and add the blanched zest. Check seasoning. Whisk in the remaining butter a little at a time to finish the sauce and to give it a gloss. Converted by MC_Buster. Per serving: 146 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 1401mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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