Ingredients

1 pheasant           
1 oz clarified butter
2 shallots              
1 glass brandy
2 cox’s apples       
¼ pt jellied stock
¼ pt thick cream    
Bouquet Garni, seasoning

Method

Brown the pheasant all over in the butter.

Chop the shallots finely add to the pan and cook until golden. Flame with brandy and reduce by half.

Add the stock, sliced apples, seasoning and bouquet garni and bring to the boil.  Cover tightly and cook slowly for an hour.

Remove the pheasant, carve and place on serving dish.

Strain the liquid and return to the pan with the cream.  Bring to the boil and pour over the pheasant.