Baby Pheasant Souvaroff - France Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
6: Baby pheasants,
3: Butter-melted,
3: Cognac or brandy,
1/4 cup: Heavy cream,
4: Foie gras,
1: Black truffles,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
This recipe is said to have been a favorite of President and Mrs.
Kennedy as prepared by Renee Verdon, White House chef during the
Kennedy Administration.
Roast the pheasants for about thirty minutes at 350; baste every ten
minutes with melted butter. Remove the pheasants and keep warm. Pour
drippings from the toasting pan into a skillet, add the cognac or
brandy and flame it. Combine a small amount of sherry, some brown
sauce and heavy cream and bring to a boiling point.
Place the pheasants in an oven-proof terrine, spread with the foie
gras, sprinkle with truffles and pour the gravy on top. Cover and
bake in a preheated 300 oven for ten minutes.
Source from luhu.jp
This recipe is said to have been a favorite of President and Mrs.
Kennedy as prepared by Renee Verdon, White House chef during the
Kennedy Administration.
Roast the pheasants for about thirty minutes at 350; baste every ten
minutes with melted butter. Remove the pheasants and keep warm. Pour
drippings from the toasting pan into a skillet, add the cognac or
brandy and flame it. Combine a small amount of sherry, some brown
sauce and heavy cream and bring to a boiling point.
Place the pheasants in an oven-proof terrine, spread with the foie
gras, sprinkle with truffles and pour the gravy on top. Cover and
bake in a preheated 300 oven for ten minutes.
Source from luhu.jp