Breast of pheasant berchoux - france
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Remove the breast from two pheasants and split the birds without | ||
| Separating. Prepare a stuffing from the trimmings, the pheasant liver and | ||
| An equal amount of fried bread crumbs flavored with a tablespoon of black | ||
| Truffles. Spread the breast with the stuffing,fold the breasts, secure the | ||
| Opening with a toothpick and place them in a heavy skillet, with one | ||
| tablespoon | Of butter and a scant quarter cup of chicken broth. Cover with | |
| Buttered paper and simmer for fifteen minutes. Turn the breasts only once | ||
| During the cooking. Sprinkle with brandy and lemon juice and serve with a | ||
| Saint Florentine Sauce. | ||
Directions
KEYWORDS: TRUFFLES
FROM : SALLIE KREBS, THU 06
Submitted By SALLIE KREBS On 07-10-95