Cream Sauce For Game Hens- Great Chefs

* Exported from MasterCook *

CREAM SAUCE FOR GAME HENS - GREAT CHEFS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Drippings, from game
-- hens as they are
-- broiled
1/4 c Wine, white
1 t Shallots, minced
1 t Garlic, minced
1 t Onions, green, minced
1/4 c Cream
4 tb Butter

Reduce the drippings from the hens for 5 minutes
over high heat. After five minutes, discard any fat
that's in the pan and add wine to deglaze. Scrape up
any little bits adhering to the pan. Reduce for a
minute or two.

Add cream, shallots, garlic, and green onion.
Cook for two minutes more then remove the pan from the
heat.

Off the heat, swirl in butter to finish the sauce.

Source: Great Chefs of New Orleans, Tele-record
Productions
: Box 71112, New Orleans, Louisiana - 1983
: Chef Gunter Preuss, Versailles Restaurant,
New Orleans



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