---------- Recipe via Meal-Master (tm) v8.03
       Title: Breast of pheasant under glass
  Categories: Game, Poultry
       Yield: 2 servings
            -JUDY GARNETT PJXG05A
       2    Pheasant breasts
       2 tb Lemon juice
     1/2 ts Salt
     1/2 ts Pepper
       3 tb Butter
       1 ts Shallots; peeled, chopped
       2 tb Brandy
     1/3 c  Dry white wine
     1/3 c  Heavy cream
       1 tb Meat Glaze
            -dashes of cayenne
       1 tb Truffles or morels; cut
            - into thin strips
       2 tb Mushrooms; thin strips
     Remove skim from pheasant breasts. Trim edges and flatten breasts
   slightly with a meat mallet. Rub breasts with 1 T. of the lemon juice, and
   sprinkle with salt and pepper. Melt 2 T. of the butter in a 9-inch skillet.
   When butter foams, add breasts and suate 3 minutes on each side. Do not
   overcook. Make a shallow cut in one of the breasts with a sharp knife. The
   meat should be pink and the juice that run out should be clear yellow.
   Remove breasts from skillet nad keep warm. Add shallots to dripping and
   saute until golden brown. Drain butter from shallots and reserve. Add
   brandy and wine and reduce to half its volume. Add cream and Meat Glaze and
   reduce to half its volume gain. Strain sauce, and add the remaining 1 T.
   lemon juice, the remaining T. butter and cayenne. Mix truffles and
   mushrooms, and divide into 2 portions. Place warm breasts on a serving
   dish. Top each with truffles and mushrooms. Pour sauce over breasts and
   cover with a glass cover. Recipe from the Greenbrier Hotel.
    CHEF’s NOTE: Breast of pheasant is served under glass to hold in the
   cognac flavor that makes this dish so