-=> Ed Vance wrote to MICHAEL LOO <=-

 ML> But because elements are round, the cooking is way
 ML> less even in square pans. Of course, you can use that

 EV> You're right there.
 EV> Our Range is Electric with round elements, and even the burners on an
 EV> old Gas Range are round.

 EV> I don't have any idea what is under those Black Glass Range Tops.

I have one of those - complete with a thermocouple connected warning light that
says "CAUTION: HOT SURFACE!" The heating elements (the part that glows red and
can be seen through the top) are round. Dunno and don't care about induction
cook tops.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Breast of Pheasant Under Glass
 Categories: Game, Poultry, Wine, Booze, Mushrooms
      Yield: 2 Servings
 
      2    Pheasant breasts
      2 tb Lemon juice
    1/2 ts Salt
    1/2 ts Pepper
      3 tb Butter
      1 ts Shallots; peeled, chopped
      2 tb Brandy
    1/3 c  Dry white wine
    1/3 c  Heavy cream
      1 tb Meat Glaze
           Cayenne
      1 tb Truffles or morels; cut
           - in thin strips
      2 tb Mushrooms; thin strips
 
  Remove skim from pheasant breasts. Trim edges and flatten
  breasts slightly with a meat mallet. Rub breasts with 1 TB
  of the lemon juice, and sprinkle with salt and pepper. Melt
  2 TB of the butter in a 9" skillet. When butter foams, add
  breasts and saute 3 minutes on each side. Do not overcook.
  Make a shallow cut in one of the breasts with a sharp knife.
  The meat should be pink and the juice that run out should
  be clear yellow.
  
  Remove breasts from skillet nad keep warm. Add shallots to
  dripping and saute until golden brown. Drain butter from
  shallots and reserve. Add brandy and wine and reduce to half
  its volume. Add cream and Meat Glaze and reduce to half its
  volume gain. Strain sauce, and add the remaining 1 TB lemon
  juice, the remaining TB butter and cayenne. Mix truffles and
  mushrooms, and divide into 2 portions. Place warm breasts on
  a serving dish. Top each with truffles and mushrooms. Pour
  sauce over breasts and cover with a glass cover.
  
  Recipe from the Greenbrier Hotel.
  
  CHEF's NOTE: Breast of pheasant is served under glass to
  hold in the cognac flavor that makes this dish so unique.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Anything is good if it's made of chocolate." -- Jo Brand
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