eftover pastry to cut strips for ribbon and bow. Place on
For the Polenta----------.
Bring chicken
egisters 120 F degrees (49C) for rare or 130F degrees (54C
hallots and wine to skillet and cook over high heat for 30
arm.
Add broth and Madeira to skillet.
Bring to
For the red wine sauce:
Heat the oil in
ater to cover.
Simmer for 1 hour or until cooked
sing about 2 Tablespoons mixture for each one.
Place on
0 mins.
For the orange and red wine sauce, place wine, juice, stock
br>Bake at 425\u00b0 for 15 to 20 minutes or
tir all ingredients(except wine) in small heavy sauce pan til slightly
rowning dish on 100% power for 3 minutes.
Add cooking
For the Tart:
Preheat the
ook on low heat setting for 8 to 10 hours. Transfer
il over medium-high heat, for 5 to 10 minutes, stirring
n boiling water and cover for 1 minute. Shock in cold
nd cook for 40-45 minutes until done.
WINE SAUCE.
During
Let sit at room temperature for 20 to 30 minutes before
hey can evenly cook.
Wine Sauce: In a large pot, heat
for steaks and mushrooms mix oil