Roasted Pheasant with White Sauce
|Melted butter||25 Milliliter (2 Tablespoon)|
|Small onions||175 Milliliter (3/4 Cup)|
|Celery stalks||2 , chopped|
|Bouquet garni||1 (1 Bay Leaf, 1 Sprig Of Thyme, 1 Sprig Of Parsley)|
|White sauce||500 Milliliter (2 Cups)|
|35% cream||125 Milliliter (1/2 Cup)|
|Brown sauce||250 Milliliter (1 Cup, Store Bought)|
|Watercress||250 Milliliter (1 Cup, For Garnish)|
Preheat the oven to 350°F (180°C).
Place the pheasants in a casserole, and brush them with the melted butter; season.
Cook in the oven for 30 minutes and add small onions and celery; continue cooking for 15 minutes.
Remove the pheasants, onions, and celery from the casserole; keep warm.
Add the bouquet of spices and the white sauce; cook over medium heat and reduce by half.
Add the 35% cream and brown sauce.
Let simmer until the sauce is reduced by half.
Strain the sauce and keep warm.
Place the pheasants on a serving platter and cover with sauce.
Garnish with watercress and serve.