Pheasant Veronique Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: Pheasants,
Salt and pepper,
3 ounce: Butter,
1 pint: Chicken stock,
1 1/2 tsp: To 2 ts arrowroot,
8 ounce: Seedless white grapes,
4 tbsp: Double cream,
1 tsp: Lemon juice,
Directions:
Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well
all over with butter. Put a knob of butter inside each bird. Place
the pheasants breast side down in deep pot roaster or flameproof
casserole. Cover and cook with stock and buttered paper. Cook for 1
to 1 1/4 hrs until tender turning the birds breast side up after 25
minutes. When cooked remove the pheasants and keep hot. Boil the
remaining liquid to reduce a little and strain into a saucepan. Blend
the arrowroot with a little water and then stir into the hot stock.
Bring to a boil and stir until sauce thickens and clears. Add the
grapes, cream and lemon juice, then heat through without boiling.
Check the seasoning. Arrange the pheasants on a serving dish, spoon
the sauce over and serve. From Mrs Beetons Book of Cookery and
Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton
Source from luhu.jp
all over with butter. Put a knob of butter inside each bird. Place
the pheasants breast side down in deep pot roaster or flameproof
casserole. Cover and cook with stock and buttered paper. Cook for 1
to 1 1/4 hrs until tender turning the birds breast side up after 25
minutes. When cooked remove the pheasants and keep hot. Boil the
remaining liquid to reduce a little and strain into a saucepan. Blend
the arrowroot with a little water and then stir into the hot stock.
Bring to a boil and stir until sauce thickens and clears. Add the
grapes, cream and lemon juice, then heat through without boiling.
Check the seasoning. Arrange the pheasants on a serving dish, spoon
the sauce over and serve. From Mrs Beetons Book of Cookery and
Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton
Source from luhu.jp