3606 Faisan à la Crème

Method

Prepare and cook the pheasant en Casserole with butter and a medium-sized onion cut in quarters.

When three-quarters cooked, baste the bird with dl (5 fl oz or U.S. cup) sour cream or if unobtainable, fresh cream acidulated with a few drops of lemon juice and a few tablespoonfuls of Meat Glaze.

Complete the cooking, basting the pheasant frequently. Serve as it is in the casserole.

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