*  Exported from  MasterCook  *
 
                             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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