Pheasant Veronique

4 Servings

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Pheasant Veronique Ingredients

2 Pheasants	1 1/2 ts To 2 ts arrowroot
Salt and pepper	8 oz Seedless white grapes
3 oz Butter	4 tb Double cream
1 pt Chicken stock	1 ts Lemon juice

Instructions for Pheasant Veronique

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 Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Mar 30, 1998

Main Ingredient: Poultry-OtherCuisine: Uncategorized