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PHEASANT
LA CHASSEUR “
1 pheasant 4 green onions
Salt l ounce brandy
Pepper I cup dry white wine
Lemon juice 2 fresh tomatoes, peeled
1 tablespoon butter '/i cup chicken broth
l tablespoon olive oil Vs cup minced parsley
1 dozen mushrooms Pinch tarragon
Cut pheasant in serving pieces, rub the pieces with lemon juice,
salt and pepper. In a heavy iron skillet put the butter and olive
oil, when hot brown the pheasant until golden. Then add mush
rooms, onions (including the tops), brandy, wine, tomatoes
(chopped), chicken broth and parsley. Cover and cook over a
gentle fire for 3* hour to 1 hour depending on the age of the pheas
ant—or until tender. Before serving, sprinkle with tarragon.
