|3||Cognac or brandy|
|¼ cup||Heavy cream|
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.
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