Yield: 1 servings
|½ small||Onion; finely chopped|
|1||Stick celery; finely chopped|
|1||Orange; cut into julienne|
|; and blanched to|
|; soften , zest of|
|The orange; juice of|
|1 tablespoon||White wine vinegar|
|1 tablespoon||Malmsey Madeira|
|4 tablespoons||Dry white wine|
|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.