Pheasant savahana - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pheasant-cooked |
| 4 | tablespoons | Butter |
| 4 | tablespoons | Flour |
| 2 | cups | Chicken broth |
| 1 | teaspoon | Butter |
| ½ | cup | Light cream |
| ¼ | cup | Dry sherry |
| 8 | ounces | Noodles-cooked |
| 1 | can | Mushrooms-sliced |
| ¼ | cup | Parmesan cheese |
| ¼ | cup | Slivered |
| Almonds | ||
| 1 | teaspoon | Butter |
| Salt & pepper to taste | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Melt butter in a sauce pan; add the flour and stir until smooth.
Combine chicken broth and cream and cook until thick and smooth, add the sherry.
Place noodles in a buttered casserole and add pheasant, mush- rooms and cream sauce. Sprinkle with almonds, cheese and remaining butter and bake in a preheated 350 oven until bubbly and brown.