*  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 - 1983
        :    www.greatchefs.com - 747 Magazine Street, New Orleans, LA 70130
        :    Chef Gunter Preuss, Versailles Restaurant,
   New Orleans
  
 
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