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Pheasant Veronique
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pheasants
Salt and pepper
3 oz Butter
1 pt Chicken stock
1 1/2 ts To 2 ts arrowroot
8 oz Seedless white grapes
4 Tbsp Double cream
1 tsp Lemon juice
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 1 1/4 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
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