Pouissant au champagne
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Cornish game hens; or baby chickens | |
| Salt | ||
| Pepper | ||
| ½ | cup | Butter |
| 1 | Jigger cognac; 1 1/2 ounces | |
| 1½ | cup | Champagne |
| ½ | pounds | Fresh mushrooms; sliced |
| 3 | Egg yolks | |
| ½ | pint | Cream |
Directions
Sprinkle cavities of chicken or game hens with salt and pepper. In a deep roasting pan with a cover, melt butter. Turn off heat. Gently turn the birds in the melted butter to coat, but not to brown.
Pour cognac over birds and ignite., Now add the champagne. Cover and simmer slowly for about 30 minutes or untiler tender.
Remove birds from pan and add sliced mushrooms. Mix egg yolks and cream together in a smqall bowl. Beat thoroughly using a wire whisk or wooden spoon. Slowly stir into pan juices to create gravy. Simmer and thickened.
Now place birds on a serving platter or carve meat from the birds and place the slices on the serving platter. Pour gravy over the meat or birds and serve.
Recipe by: The times Magazine, Nov. 13, 1978 Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Apr 13, 1998