Pheasant, a Gourmet's Recipe
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
3 small pheasants, ready for cooking
1/2 cp milk
quick grind black pepper
2 apples, pared, cored, sliced
2 thin slices peeled onion
3 tbsp butter
3 cps commercial sour cream
4 slices toast
1 - Start oven at moderate (375 degrees F.)
2 - Brush the birds inside and out with milk.
3 - Season inside and out with salt and pepper.
4 - Stuff cavity with apple slices.
5 - Saute onion lightly in butter in deep flameproof casserole.
6 - Brown birds in this fat.
7 - Pour sour cream over birds and sdason lightly with salt and pepper.
8 - Cover casserole.
9 - Cook in oven 1 hour.
10 - Baste birds with sauce in casserole every 15 minutes.
11 - Serve hot from casserole onto toast.
12 - Garnish with water cress.
Makes 3 to 6 servings>p>
Use squab chicken, Rock Cornish hens, or other small game birds
or domestic fowl in place of pheasant.
Saffron rice, new asparagus or peas, your favorite green salad go with
this dish. And for dessert, peach-and-black-cherry compote, and coffee