Baby pheasant souvaroff - france
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Baby pheasants | |
| 3 | Butter-melted | |
| 3 | Cognac or brandy | |
| ¼ | cup | Heavy cream |
| 4 | Foie gras | |
| 1 | Black truffles | |
Directions
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.