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Pouissant Au Champagne

This Pouissant Au Champagne recipe uses Cornish Game Hens Salt Pepper, Butter, Jigger Cognac, Champagne, and Fresh Mushrooms. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

材料

• 3
• 1/2 cup
• 1
• 1 1/2 cup
• 1/2 lb
• 3
• 1/2 pt

作り方 （プレビュー）

1. 1

   Sprinkle cavities of chicken or game hens with salt and pepper.

2. 2

   In a deep roasting pan with a cover, melt butter.

3. 3

   Turn off heat.

4. 4

   Pour cognac over birds and ignite., Now add the champagne. Cover and simmer slowly for about 30 minutes or until tender.

5. 5

   Remove birds from pan and add sliced mushrooms.

6. 6

   Mix egg yolks and cream together in a small bowl.

7. 7

   Beat thoroughly using a wire whisk or wooden spoon.

8. 8

   Slowly stir into pan juices to create gravy.

9. 9

   Simmer and thickened.

10. 10

    Now place birds on a serving platter or carve meat from the birds and place the slices on the serving platter.

11. 11

    Pour gravy over the meat or birds and serve.

12. 12

    Nutr. Assoc.: 0