East indian pheasant - malaya

1 servings

Ingredients

Quantity Ingredient
2 smalls Pheasants
½ cup Butter
Salt & pepper to taste
⅛ teaspoon Saffron
2 tablespoons Tomato puree
1½ cup Light cream

Directions

Melt butter in a heavy skillet, saute pheasant until browned. Season with salt and pepper, saffron, tomato puree and cream and blend well.

Cover and simmer for fifteen minutes. Remove cover and cook until sauce is reduced in half.

From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING From: Sallie Krebs Date: 07-09-95 (21:30) (159) Fido: Cooking

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