1 c. finely chopped scallions, with top
1 c. chicken bouillon
1 tsp. salt
1 1/2 c. heavy cream
1/2 c. butter
1 pheasant, cut in half
1 sliced carrot
Pepper to taste
3 tbsp. horseradish

Cook scallions in 1/4 cup butter in heavy iron skillet over low heat until soft, but not brown. Remove from heat. Add rest of butter and pheasant. Cover and cook over low heat until golden brown on both sides. Put pheasant into baking dish. Add scallions, bouillon, carrot, salt and pepper. Cover and bake 1 hour, basting frequently. Remove pheasant. Pour a mixture of cream and horseradish into the baking dish. Stir gently. Put pheasant in sauce in pan. Bake, uncovered for 30 minutes in 275 degree oven. Place pheasant on serving platter. Strain sauce, salt to taste and serve in sauce boat. If desired the sauce may be flamed by heating 1/2 cup French brandy, light by match and pour over pheasant. Serves 4 to 5.