Ingredients

1 pheasant                         
12 shallots or small onions
2 egg yolks                         
½ cup of cream
2 oz butter                          
2 oz flour
1 teaspoon lemon juice       
Seasoning

Method

Joint the pheasant and cook in a little stock with the onions.

Remove the joints when tender and reduce the stock.

Make a roux with the butter and flour, add the stock and cook out.

Remove from the heat and add the cream and lemon juice.

Pour the sauce over the pheasant and onions and serve.