| 2 x Pheasant breasts |
1 pheasant breasts |
n/a
|
|
| 2 Tbsp. Lemon juice |
1 tablespoon |
$2.19 per 15 fluid ounces
|
$0.07 |
| 1/2 tsp Salt |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/2 tsp Pepper |
1/4 teaspoon |
$7.99 per 16 ounces
|
$0.01 |
| 3 Tbsp. Butter |
1 tablespoon |
$3.99 per 16 ounces
|
$0.19 |
| 1 tsp Shallots, peeled, minced |
1/2 teaspoon |
$3.99 per pound
|
$0.01 |
| 2 Tbsp. Brandy |
1 tablespoon |
$22.00 per liter
|
$0.33 |
| 1/3 c. Dry white wine |
2 tablespoons |
$0.35 per fluid ounce
|
$0.47 |
| 1/3 c. Heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.32 |
| 1 Tbsp. Meat Glaze dashes of cayenne |
1 1/2 teaspoons |
$5.09 per 18 ounces
|
$0.07 |
| 1 Tbsp. Truffles or possibly morels, cut into thin strips |
1 1/2 teaspoons |
n/a
|
|
| 2 Tbsp. Mushrooms, thin strips |
1 tablespoon |
$3.69 per 8 ounces
|
$0.07 |
| Total per Serving |
$1.56 |
| Total Recipe |
$3.11 |
Suggestions?