From another part of France comes a delicious way— and a very uncommon one—of treating pheasant.


One pheasant, 4 or 5 dessert apples, 4 or 5 tablespoons of cream, butter, salt and pepper.


Season the bird with salt and pepper and put in a saucepan with 3 or 4 ozs. of butter. Simmer till slightly brown, then transfer it to an earthenware casserole, the bottom of which is entirely covered with thin slices of apples, previously cooked for a few minutes in butter. Place the pheasant on these, surround with apples, peeled and cored, and then quartered, pour the butter in which the pheasant has cooked over it, add the cream, cover with a close-fitting lid, and cook in a slow oven for about 30 minutes.