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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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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