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Features for "Pheasant Veronique"
Served as main course. Non-vegetarian dish.
Ingredients for "Pheasant Veronique" (Click here for measurement conversion) 2 Pheasants
Salt and Pepper
3 oz Butter
1 pint Chicken stock
1 1/2 - 2 teaspoon Arrowroot
8 oz Seedless White Grapes
4 Tablespoon Double Cream
1 teaspoon Lemon juice
Method for "Pheasant Veronique"
Set oven at 350 degree F. 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.
Comments
Serves: 4
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