Try this Pouissant Au Champagne recipe, or contribute your own.
Suggest a better descriptionSprinkle 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@wf.net"
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Serving Size: 1 Serving (195g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 580 | ||
Calories from Fat: 433 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 25.4g | 127 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 934.1mg | 287 % | |
Sodium 162.5mg | 6 % | |
Potassium 193.8mg | 5 % | |
Total Carbohydrate 10.8g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 10.7g | ||
Protein 12.2g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 580
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