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2 pheasants
1 1/2 tbsp. roux
Fresh nutmeg, grated
Rouennaise covered croutons
Brown seasoned birds in liberal amount of butter. Cover and let birds simmer in their own juices over low heat until tender. Combine roux, cream, and nutmeg; stir until smooth. Pour over birds and cook an additional few minutes, basting birds with cream. Remove birds and place on croutons. Blend sauce and pour over birds.
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