Recipe - Pheasant With Champagne Cabbage Iv (Sauce)

1 tablespoon Sugar
3 tablespoon Gin
1 One half cup Stock, Pheasant **
3 tablespoon Wine, red, dry
One fourth cup Butter, unsalted, chilled
and cut into pieces
Salt (to taste)
Pepper (to taste)

** See recipes for Pheasant with Champagne Cabbage II (Stock)

For Pheasant Sauce:
===================

Cook the sugar, without stirring, in small heavy saucepan over
mediumhigh 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 One fourth cup
of butter, 1 or 2 pieces at a time, until smooth.

Adjust seasonings to taste with salt and pepper.

Source: New York's 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip