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Recipe by: diego-antonio
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See below ingredients and instructions of the recipe
1 Pheasant-uncooked
1 Ginger root-sliced
1 Scallion-dried
1 ts Salt
1/2 c Dry sherry
Bring two cups of salted water to a boil in a saucepan. Drop in the
breast with the scallions, ginger root and a little more salt. Bring
to a boil once more and cook for ten more minutes. Remove breast to a
plate and skin and bone.
Place the remaining pheasant in a container and add the sherry, cover
and keep refrigerated overnight. When ready to serve cut pheasant
into inch cubes.
From : Sallie Krebs, Thu 06 Jul 95 04:00, Area: COOKING
From: Sallie Krebs Date: 07-09-95 (21:27) (159)
Fido: Cooking
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