Yield: 1 servings
Measure | Ingredient |
---|---|
½ small | Onion; finely chopped |
1 \N | Stick celery; finely chopped |
1 \N | Orange; cut into julienne |
\N \N | ; and blanched to |
\N \N | ; soften , zest of |
\N \N | The orange; juice of |
1 \N | Blade mace |
1 pinch | Sugar |
1 tablespoon | White wine vinegar |
1 tablespoon | Malmsey Madeira |
4 tablespoons | Dry white wine |
\N \N | Juices in roasting tin |
65 grams | Chilled butter; (2 1/2oz) |
150 millilitres | Chicken stock; (1/4 pint) |
Fry the onion and celery in a knob of butter until golden. Add the white wine vinegar and pinch of sugar and reduce to a sticky glaze. Add orange juice, stock and mace broken into 2 or 3 pices and simmer to reduce and concentrate the flavour.
After removing the guinea fowl from the roasting tin, pour off any excess fat and then de-glaze the tin with the Maderia and wine, scraping up all the meaty juices into the liquor. Add the orange stock mixture and bubble for 4 to 5 minutes to blend the flavours.
Strain into a clean pan and add the blanched zest. Check seasoning. Whisk in the remaining butter a little at a time to finish the sauce and to give it a gloss.
Converted by MC_Buster.
Per serving: 146 Calories (kcal); trace Total Fat; (3% calories from fat); 3g Protein; 24g Carbohydrate; 0mg Cholesterol; 1401mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.