Normandy Pheasant I

There are lots of versions of this classic French dish which combines apples, calvados and cream. The version below cooks and serves the apples separately and uses the cream and calvados for the sauce. The next recipe - Normandy Pheasant II - cooks the apples with the pheasant and the apples are sieved into the sauce. Both methods taste very good but keeping the apples separate, as below, makes a more elegant dish.