| 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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