Fasan a la Normande

Ingredients for Fasan a la Normande

Instructions for Fasan a la Normande

To prepare the Fasan a la Normande recipe, please follow these instructions:

Rub the pheasants with salt and pepper and brown them quickly on the forehead in half of the butter and pick them up.

Peel the apples and remove the core. Slice them into thin boats and pour them golden on the forehead in the rest of the butter.

The apple boats are then spread in a greased oven dish and the pheasants are arranged upstairs.

The pan is boiled with calvados and poured over. Tire with foil. Place the dish in the oven at 200 degrees C. alm. Oven for approx. 15-20 minutes.

Remove the foil and mix whipped cream and lemon juice and pour it on. Sprinkle with a little salt, reinsert foil and rose approx. 35 minutes.

Calvados sauce:
Sky and apples blend and boil. Season with calvados, white wine, salt and pepper.

Raw potatoes:
Potatoes peeled and cut in both, turn with oil, salt and pepper and baked with pheasants, 45-60 minutes.

tips:
Look at when you tilt the calvados that it does not ignite. Use if necessary. Apple pie along with or instead of calvados.