Madeira Roast Pheasant

Ingredients

26 gr butter
3 coarsely celery -stalk
2 coarsely carrot
2 bay leaf
16 gr herbs de provence
3 pheasants
4 wings chicken
2 backs chicken
130 gr room temperature
1/4 madeira
950 ml chicken broth
8 gr all purpose flour
450 de melt
28 gr butter in roasting
18 gr herbs de provence
375 de meanwhile
230 gr butter with
22 gr herb butter evenly over breast under skin
28 gr herb butter cavity
3 liquid
16 ml butter in saucepan over low hea flour

Instructions

frequently. Adjusting seasoning. Pour into bowl. Garnish pheasant with parsley. Pass sauce separately. *Available at specialty foods stores. (Ouida & Vince Kelly) (C) 1987 Bon Appetit Publishing Corp. Compliments of Fred Peters