Breast of pheasant berchoux - france

1 servings

Ingredients

Quantity		Ingredient
		Remove the breast from two pheasants and split the birds without
		Separating. Prepare a stuffing from the trimmings, the pheasant liver and
		An equal amount of fried bread crumbs flavored with a tablespoon of black
		Truffles. Spread the breast with the stuffing,fold the breasts, secure the
		Opening with a toothpick and place them in a heavy skillet, with one
	tablespoon	Of butter and a scant quarter cup of chicken broth. Cover with
		Buttered paper and simmer for fifteen minutes. Turn the breasts only once
		During the cooking. Sprinkle with brandy and lemon juice and serve with a
		Saint Florentine Sauce.

KEYWORDS: TRUFFLES

FROM : SALLIE KREBS, THU 06

Submitted By SALLIE KREBS On 07-10-95