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    PHEASANT IN CREAM


    Source of Recipe


    Master Chef Don Easley

    List of Ingredients




    2 pheasants
    1 1/2 tbsp. roux
    Fresh nutmeg, grated
    Rouennaise covered croutons

    Recipe



    Brown seasoned birds in liberal amount of butter.
    Cover and let birds simmer in their own juices over low heat until tender.
    Combine roux, cream, and nutmeg; stir until smooth. Pour over birds and cook an additional few minutes, basting birds with cream.
    Remove birds and place on croutons.
    Blend sauce and pour over birds.

 

 

 


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