Pheasant With Asparagus - United States Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
4 cup: Pheasant-cooked/chopped,
3/4 cup: Butter,
1/2 cup: Flour,
4 cup: MiLk,
1 can: Green asparagus,
3 cup: Ritz cracker crumbs,
1 cup: Cheese-grated,
1 can: Pimentos,
4: Hard boiled eggs,
1/2 tsp: Salt,
1/4 tsp: Pepper,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Make a cream sauce by melting half a cup of the butter in a sauce pan;
blend flour, milk and seasonings, stir until thick, slowly add eggs,
cheese and pimento. Place crumbs on the bottom of a casserole and
lightly butter. Add a layer of cream sauce pheasant and asparagus,
alternate layers ending with the cream sauce, top with the crumbs.
Pour on rest of the butter and bake in a 350 oven for thirty minutes.
Source from luhu.jp
Make a cream sauce by melting half a cup of the butter in a sauce pan;
blend flour, milk and seasonings, stir until thick, slowly add eggs,
cheese and pimento. Place crumbs on the bottom of a casserole and
lightly butter. Add a layer of cream sauce pheasant and asparagus,
alternate layers ending with the cream sauce, top with the crumbs.
Pour on rest of the butter and bake in a 350 oven for thirty minutes.
Source from luhu.jp