2 - 2 to 3 lb. pheasants, halved or quartered 1/4 cup all-purpose flour 1/4 tsp salt 1/4 tsp pepper 1/4 cup butter or margarine 3/4 cup dry white wine 3/4 cup light cream 3 egg yolks, beaten 3 tbsp butter or margarine 2 medium apples, cored and cut into wedges 1 tsp sugar
Combine flour, salt and pepper in a plastic bag. Add pheasant pieces one at a time; shake to coat.
In a skillet, heat 1/4 cup butter. Brown pheasant pieces on all sides.
Add the wine. Cover and simmer 45-55 minutes or until tender.
Remove to a platter and keep warm.
Combine the cream and egg yolks.
Slowly stir into pan drippings and cook over medium heat until just thickened stirring constantly. Do Not Boil.
In a skillet, melt 3 tbsp butter. Add the apple wedges.
Sprinkle with sugar. Cook, turning often, about 5 minutes or until lightly browned.
Pass the sauce with the pheasant. Sprinkle with paprika if desired.