Roxy
New member
Pheasant:
1 pheasant
6 rashers streaky bacon
half a pint of milk
Four large handfuls of stale white breadcrumbs
Large packet good-quality crisps
Brussels sprouts for two
2 shallots
12 cloves
Butter, salt and pepper
Stick the cloves into peeled shallots, pour the milk over them and leave to infuse in the milk on the back of the Aga (or on
a coolish radiator). After a couple of hours, add enough breadcrumbs to create a sloppy, but not liquid sauce. Leave to infuse again, off the heat. To serve, take out the shallots and cloves, add a walnut of butter and warm. This is the bread sauce.
1 pheasant
6 rashers streaky bacon
half a pint of milk
Four large handfuls of stale white breadcrumbs
Large packet good-quality crisps
Brussels sprouts for two
2 shallots
12 cloves
Butter, salt and pepper
Stick the cloves into peeled shallots, pour the milk over them and leave to infuse in the milk on the back of the Aga (or on
a coolish radiator). After a couple of hours, add enough breadcrumbs to create a sloppy, but not liquid sauce. Leave to infuse again, off the heat. To serve, take out the shallots and cloves, add a walnut of butter and warm. This is the bread sauce.