| 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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