- 2 pheasants
- 4 tablespoons butter
- 2 cups white wine
- 1 pound butter
- ¼ cup cream
- 4 cups bread crumbs
- 1 tablespoon flour
- 3 egg yolks
- ½ pound beef
- Giblets -- game birds, cooked
- 1 onion
- ½ teaspoon celery salt
- ¼ teaspoon white pepper
- 2 tablespoons cream
- 3 tablespoons red wine
Dress the pheasants. Split down the back into halves. Fill each half with stuffing if you wish.
Melt the butter in a pan on top of the stove. Brown the birds in the butter until golden brown. Season with salt and pepper to taste. Add the wine and let them simmer in the wine mixture until tender - about 2 to 3 hours in a preheated 350° oven.
Heat butter and cream to the boiling point. Stir in the crumbs, flour, salt and pepper to taste. Mix until well blended.
Beat in the egg yolks and stuff the pheasants.
STUFFING FOR PHEASANTS AND OTHER SMALL GAME BIRDS
Boil the beef. Grind it together with the giblets and onion. Add the spices, cream and wine and mix thoroughly. Stuff the birds.