Pheasant with asparagus - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Pheasant-cooked/chopped |
| ¾ | cup | Butter |
| ½ | cup | Flour |
| 4 | cups | MiLk |
| 1 | can | Green asparagus |
| 3 | cups | Ritz cracker crumbs |
| 1 | cup | Cheese-grated |
| 1 | can | Pimentos |
| 4 | Hard boiled eggs | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Make a cream sauce by melting half a cup of the butter in a sauce pan; blend flour, milk and seasonings, stir until thick, slowly add eggs, cheese and pimento. Place crumbs on the bottom of a casserole and lightly butter. Add a layer of cream sauce pheasant and asparagus, alternate layers ending with the cream sauce, top with the crumbs.
Pour on rest of the butter and bake in a 350 oven for thirty minutes.