Boiled the pheasant in horseradish sauce

Ingredients for Boiled the pheasant in horseradish sauce

Instructions for Boiled the pheasant in horseradish sauce

To prepare the Boiled the pheasant in horseradish sauce recipe, please follow these instructions:

The phases are put in a large pot, cold water poured over to cover and boil.

Foam and crushed vegetables, salt, pepper and bay leaves are added. Boiled approx. 1 hour to the pheasants is tender.

Take the pheasants up and let them cool so they are touching and brushing off the breasts. The soup can be reduced by low heat for more flavor, and the pharynx can be put back into the pan again for more flavor.

Horseradish Sauce:
The butter is melted and the flour is stirred here, the soup is added gradually with constant stirring, boil the sauce well and add the soup to the appropriate consistency. Add grated horseradish and season with salt and pepper, now the sauce can only boil shortly.