*  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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