5 or 6 pheasants, halved
2 cups chicken broth
2 cups cream
3/4 cup brandy
2 tbsp Worcestershire sauce
1 cup chopped onion
2 cloves garlic, minced
1 tbsp plus 1 tsp salt
1/4 tsp. pepper
Melted butter
Paprika
1 cup water
1/4 cup Gold Medal flour

Heat oven to 325F. Wash pheasants and pat dry. Place in 2 roasting pans. Mix remaining ingredients except butter, paprika, water and flour; heat through and pour over pheasants. Cover; bake 2 hours.

Decrease oven temperature to 300F. Remove pheasants from sauce; place skin side up in 2 jelly roll pans, 15 1/2 x 10 1/2 x 1". Brush with butter; sprinkle with paprika. Bake 30 minutes or until tender and brown.

While pheasants brown, skim fat from sauce; strain sauce into large saucepan. Shake water and flour in covered jar; stir slowly into sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with pheasants.

12 servings