| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| Pheasant | ||
| Butter | ||
| Sweet apples | ||
| Fresh cream | ||
| Calvados |
INSTRUCTIONS
Brown the pheasant in butter and put it in an oval ovenware dish or casserole lined with a layer of peeled sweet apples, sliced and lightly browned in butter. Surround the pheasant with apples prepared in the same way. Cook in a slow oven. Just before serving, pour fresh cream and a little calvados (French apple brandy) over it. Source: Larousse Gastronomique Hamlyn Posted to MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 21:36:12 -0400 From: Rod Grant <[email protected]>
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