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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter. | 2. Reduce heat to low. Pour cream over it. Cover and cook over low heat about 1 hour or until very tender. Turn pieces and stir cream in bottom of pan occasionally. | 3. Remove bird to hot serving platter. Mix flour to a paste with a little of the milk. Stir in some of the simmering liquid from the frying pan. Cook and stir over low heat to blend. Gradually add milk, stirring to make a smooth sauce. | 4. Just before serving, stir in cheese. Heat just until cheese is melted and blended. Taste sauce and correct seasoning if necessary. Stir in a few drops of vinegar if desired. Turn sauce into gravy boat. Pass it to put over the poultry. | 5. NOTE: Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pheasant	1	pounds	cut	820.5352	0.0	102.9069	42.1148
salt pepper				-	-	-	-
butter	1/4	cup		342.0	15.714	10.686	28.8
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
milk	1	cup		148.84	11.6632	7.686	7.9788
gjetost cheese	1/4	cup	shredded	-	-	-	-
vinegar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.