Pheasant Veronique

Directions

Set oven at 350℉ (180℃)..

Wipe the pheasants, season, and rub well all over with butter.

Put a knob of butter inside each bird. Place the pheasants breast side down in deep pot roaster or flameproof casserole.

Cover and cook with stock and buttered paper.

Cook for 1 to 1¼ hrs until tender turning the birds breast side up after 25 minutes.

When cooked remove the pheasants and keep hot.

Boil the remaining liquid to reduce a little and strain into a saucepan.

Blend the arrowroot with a little water and then stir into the hot stock.

Bring to a boil and stir until sauce thickens and clears.

Add the grapes, cream and lemon juice, then heat through without boiling.

Check the seasoning.

Arrange the pheasants on a serving dish, spoon the sauce over and serve.