Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Pheasants-roasted and |
| \N \N | Sliced |
| 1 \N | Onion-diced |
| 6 cups | Water |
| 2 tablespoons | Cornstarch |
| 1 tablespoon | Salt |
| 1 teaspoon | Accent |
| 12 \N | Thin slices of ham |
| 1 bunch | Broccoli |
In a saucepan add the pheasants, water, salt and onion; bring to a boil. Cover and cook over low heat for one and a half hours. Slice the pheasant. Strain two cups of the broth.
Mix the Accent, cornstarch and a little water, stir into the broth.
Cook over low heat for five minutes. Taste for seasoning. On a large platter rotate ham and pheasant, arrange the broccoli on the sides of the meat. Pour sauce over all.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:28) (159) Fido: Cooking