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Recipe by: jessicka
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See below ingredients and instructions of the recipe
Drippings, from game 1 ts Garlic, minced
-- hens as they are 1 ts Onions, green, minced
-- broiled 1/4 c Cream
1/4 c Wine, white 4 tb Butter
1 ts Shallots, minced
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
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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