Recipe - Faisin A La Normande

Pheasant
Butter
Sweet apples
Fresh cream
Calvados

Brown the pheasant in butter and put it in an oval ovenware dish or
casserole lined with a layer of peeled sweet apples, cut or sliced up and lightly
browned in butter. Surround the pheasant with apples prepared in the same
way. Cook in a slow oven. Just before serving, pour fresh cream and a
little calvados (French apple brandy) over it.

Source: Larousse Gastronomique
Hamlyn
Posted to MMRecipes Digest V3 #283

Date: Tue, 15 Oct 1996 21:36:12 0400

From: Rod Grant rodgrant@magi.com