East Indian Pheasant - Malaya Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 small: Pheasants,
1/2 cup: Butter,
Salt & pepper to taste,
1/8 tsp: Saffron,
2 tbsp: Tomato puree,
1 1/2 cup: Light cream,
Directions:
Melt butter in a heavy skillet, saute pheasant until browned. Season
with salt and pepper, saffron, tomato puree and cream and blend well.
Cover and simmer for fifteen minutes. Remove cover and cook until
sauce is reduced in half.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:30) (159)
Fido: Cooking
Source from luhu.jp
with salt and pepper, saffron, tomato puree and cream and blend well.
Cover and simmer for fifteen minutes. Remove cover and cook until
sauce is reduced in half.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:30) (159)
Fido: Cooking
Source from luhu.jp