Recipe - Pheasant Veronique

2 Pheasants
Salt and pepper
3 ounce Butter
1 pt Chicken stock
1 One half teaspoon To 2 teaspoon arrowroot
8 ounce Seedless white grapes
4 tablespoon Double cream
1 teaspoon 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 One fourth 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 0706373200 From
: Eleanor Creighton
Posted to MMRecipes Digest by valerie@nbnet.nb.ca (valerie) on Mar 30,
1998