| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sauces, Game, Masterchefs, New york, V79 | 4 | Servings | ||
INGREDIENTS
| 1 | tb | Sugar |
| 3 | tb | Gin |
| 1 1/2 | c | Stock, Pheasant ** |
| 3 | tb | Wine, red, dry |
| 1/4 | c | Butter, unsalted, chilled and cut into pieces |
| Salt (to taste) | ||
| Pepper (to taste) |
INSTRUCTIONS
** See recipes for Pheasant with Champagne Cabbage II (Stock) For Pheasant Sauce: =================== Cook the sugar, without stirring, in small heavy saucepan over medium-high heat until caramelized (about 4 minutes.) Add gin and stock; boil until reduced by half. Add wine and return to a boil. Lower heat and swirl in 1/4 cup of butter, 1 or 2 pieces at a time, until smooth. Adjust seasonings to taste with salt and pepper. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Andy Kisler, Vienna 79 Restaurant, New York File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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