Swedish Pheasant (Or Chicken) In Gjetost Cream Sauce

1. 1

   Sprinkle poultry with salt and pepper to taste. In a heavy frying pan, quickly brown poultry on all sides in melted butter.

2. 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. 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. 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. 5

   NOTE: Vinegar gives a slightly sweet-sour character to the sauce; add if you prefer a sharper poultry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.