Yield: 1 Servings
|\N \N||Sweet apples|
|\N \N||Fresh cream|
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@...>