Pheasant With Champagne Cabbage Iv (sauce) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Sugar,
1/4 cup: Butter, unsalted, chilled
3 tbsp: Gin,
-- and cut into pieces,
1 1/2 cup: Stock, Pheasant **
Salt, to taste
3 tbsp: Wine, red, dry
Pepper, to taste
** See recipes for Pheasant with Champagne Cabbage II, Stock
Directions:
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 Yorks 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
Source from luhu.jp
===================
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 Yorks 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
Source from luhu.jp