PHEASANT IN CREAM
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PHEASANT  IN  CREAM
 
2 PHEASANT                                      GRATING OF FRESH NUTMEG
1 ½ TBLESPN ROUX             ROUENNAISE COVERED CROUTONS
1 CUP CREAM
 
BROWN SEASONED BIRDS IN LIBERAL AMOUNT OF BUTTER IN A COVERED SKILLET ON MODERATE HEAT. TURN TO BROWN ON ALL SIDES. COVER AND LET THE BIRDS SIMMER IN THEIR OWN JUICES OVER LOW HEAT UNTIL TENDER. COMBINE ROUX, CREAM AND NUTMEG, STIR UNTIL SMOOTH AND POUR OVER BIRDS. COOK FOR AN ADDITIONAL FEW MINUTES, BASTING BIRDS WITH THE CREAM. REMOVE BIRDS TO ROUENNAISE COVERED CROUTONS, BLEND SAUCE AND POUR OVER BIRDS.