Normandy Pheasant

Preparation info

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Appears in

How to Cook a Wolf

By MFK Fisher

Published 1944

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Brown pheasant in butter. Quarter, peel, mince, and slightly toss in hot butter 6 medium-sized apples and 3 small minced onions. Place pheasant on mixture in terrine, sprinkle with about ½ cup fresh cream, cover, and cook in moderate oven about ½ hour.]