Faisin a la normande

Yield: 1 Servings

Measure Ingredient
\N \N Pheasant
\N \N Butter
\N \N Sweet apples
\N \N Fresh cream
\N \N Calvados

Brown the pheasant in butter and put it in an oval ovenware dish or casserole lined with a layer of peeled sweet apples, sliced and lightly browned in butter. Surround the pheasant with apples prepared in the same way. Cook in a slow oven. Just before serving, pour fresh cream and a little calvados (French apple brandy) over it.

Source: Larousse Gastronomique Hamlyn

Posted to MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 21:36:12 -0400 From: Rod Grant <rodgrant@...>

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