*  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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