Pheasant veronique
4 Servings
Ingredients
| Quantity | 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 |
Directions
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