Ingredients
- 4 emu steaks
- 240 ml cream (heavy)
- 80 ml cognac
- 75 gr cogna cook over high heat until
- 65 gr black peppercorns
- 60 ml oil
cognac is reduced to about 3 tablespoons. Remove steaks to serving platter and keep warm. Add cream to pan; cook and stir over high heat until cream boils and thickens. Add 2 teaspoons cognac and salt. Spoon sauce over steaks and serve. Nutritional Information: per serving: 362 calories, 27g fat, 26g protein, 2g carbohydrates, 0g dietary fiber, 109mg cholesterol, 154mg sodium calories from fat 239 Chicago Sun Times Food section 29 November 1995 Scanned and formatted for you by The WEE Scot -paul macGregor
