Recipe - Cream Sauce For Game Hens - Great Chefs

Drippings, from game
hens as they are
broiled
One fourth cup Wine, white
1 teaspoon Shallots, minced
1 teaspoon Garlic, minced
1 teaspoon Onions, green, minced
One fourth cup Cream
4 tablespoon 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, Telerecord Productions
: Box 71112, New Orleans, Louisiana 1983
: Chef Gunter Preuss, Versailles Restaurant, New Orleans

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini