Faisin a la normande
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pheasant | ||
| Butter | ||
| Sweet apples | ||
| Fresh cream | ||
| Calvados | ||
Directions
Brown the pheasant in butter and put it in an oval ovenware dish or casserole lined with a layer of peeled sweet apples, sliced 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 MM-Recipes Digest V3 #283 Date: Tue, 15 Oct 1996 21:36:12 -0400 From: Rod Grant <rodgrant@...>
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