Pheasant veronique

Yield: 4 Servings

Measure Ingredient
2 Pheasants
Salt and pepper
3 ounces Butter
1 pint Chicken stock
1½ teaspoon To 2 ts arrowroot
8 ounces Seedless white grapes
4 tablespoons Double cream
1 teaspoon Lemon juice

Set oven at 350 or gas 4. Wipe the pheasants, season, and rub well all over with butter. Put a knob of butter inside each bird. Place the pheasants breast side down in deep pot roaster or flameproof casserole. Cover and cook with stock and buttered paper. Cook for 1 to 1¼ hrs until tender turning the birds breast side up after 25 minutes. When cooked remove the pheasants and keep hot. Boil the remaining liquid to reduce a little and strain into a saucepan. Blend the arrowroot with a little water and then stir into the hot stock.

Bring to a boil and stir until sauce thickens and clears. Add the grapes, cream and lemon juice, then heat through without boiling.

Check the seasoning. Arrange the pheasants on a serving dish, spoon the sauce over and serve. From Mrs Beetons Book of Cookery and Household Management 1994 ISBN 0-7063-7320-0 From : Eleanor Creighton

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