Chicken or guinea fowl may also be used.
Choose a casserole, preferably oval, just large enough to take the bird. Season the cavity, spread
Carefully strain and de-grease the juices in the casserole. Bring to the boil, add the Calvados and ignite with a match. Shake the pan and when the flames have subsided, add the cream. Reduce until the sauce thickens, stirring occasionally; taste for seasoning. Meanwhile, carve the pheasant and arrange on a hot serving dish. Mask with the sauce.
Fry the peeled and diced apple in butter until golden. Put the apple in the centre and garnish the dish with watercress or chervil.
© 1989 Darina Allen. All rights reserved.