Scalloped pheasant - united states
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pheasants-cooked | |
| 1 | Loaf of stale bread | |
| 1 | cup | Celery-chopped |
| 1 | teaspoon | Sage |
| Salt & pepper to taste | ||
| 1 | Onion-chopped | |
| 3 | tablespoons | Flour |
| 4 | Eggs-beaten | |
| 1 | quart | Of milk |
| Buttered bread crumbs | ||
Directions
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING Bone pheasants. Make dressing using bread, celery, sage, salt, pepper and onion. Skim off one cup of the fat used in cooking the pheasant.
Use the remaining liquid to moisten dressing. Place dressing on the bottom of a large casserole dish and place pheasant on top. Mix the reserved broth with flour, eggs and milk. Add broth and flour and cook until the consistency of custard. Pour over pheasant and bake at 350 for forty minutes or until set.