Pheasant: Pheasant Veronique
Source of Recipe
Mrs Beetons Book of Cookery and Household Management
List of Ingredients
2 Pheasants
Salt and pepper
3 oz Butter
1 pt Chicken stock
1 1/2 ts To 2 ts arrowroot
8 oz Seedless white grapes
4 tb Double cream (heavy cream)
1 t Lemon juice Recipe
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 1/4 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. Serves 4
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