*  Exported from  MasterCook  *
 
                 PHEASANT WITH CHAMPAGNE CABBAGE IV (SAUCE)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Sugar
    3       tb           Gin
    1 1/2   c            Stock, Pheasant **
    3       tb           Wine, red, dry
      1/4   c            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:
   ÿÿÿÿÿÿ  
        Cook the sugar, without stirring, in small heavy saucepan over
   medium-high 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 1/4 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
  
 
 
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