Yield: 6 servings
|¼ teaspoon||Curry powder|
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Saute onions and celery in butter until browned. Add salt and curry powder and mix thoroughly. Add flour and cook until bubbly, stir in milk and cream. Stir until thick, cook until all starchy flavor is gone. Combine the sherry and peaches. Poach pheasant breasts in broth, combine to the curry sauce and simmer for ten minutes. Spoon over croutons and sprinkle cheese on top.