Scalloped Pheasant - United States Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2: Pheasants-cooked,
1 Loaf: of stale bread,
1 cup: Celery-chopped,
1 tsp: Sage,
Salt & pepper to taste,
1: Onion-chopped,
3 tbsp: Flour,
4: Eggs-beaten,
1 quart: Of milk,
Buttered bread crumbs,
Directions:
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
Bone pheasants. Make dressing using bread, celery, sage, salt, pepper
and onion. Skim off one cup of the fat used in cooking the pheasant.
Use the remaining liquid to moisten dressing. Place dressing on the
bottom of a large casserole dish and place pheasant on top. Mix the
reserved broth with flour, eggs and milk. Add broth and flour and
cook until the consistency of custard. Pour over pheasant and bake at
350 for forty minutes or until set.
Source from luhu.jp
Bone pheasants. Make dressing using bread, celery, sage, salt, pepper
and onion. Skim off one cup of the fat used in cooking the pheasant.
Use the remaining liquid to moisten dressing. Place dressing on the
bottom of a large casserole dish and place pheasant on top. Mix the
reserved broth with flour, eggs and milk. Add broth and flour and
cook until the consistency of custard. Pour over pheasant and bake at
350 for forty minutes or until set.
Source from luhu.jp
Tags
Game