| 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 <rodgrant@magi.com>
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