Mornay sauce is velvety and creamy. It goes well with any poultry and fish or shellfish. Chicken or fish stock can be added as part of the liquid to complement what is being served.

• Preheat oven to 350°F. Lightly grease a baking dish and set aside.

• Heat oil in a large skillet. Dredge pheasant breasts in seasoned flour and sauté until brown for about 3 to 4 minutes each side, turning once. Place breasts in an oiled baking dish and place in the oven. Lay a piece of foil on top of baking dish but do not crimp or cover tightly. Bake for about 15 minutes or until meat is cooked through.

• While pheasant is baking, make a white sauce. Melt butter in a saucepan. Stir in 4 tablespoons of the seasoned flour, and cook over medium heat to lightly brown and incorporate the flour. Slowly add the milk, stirring over medium heat until thickened. Stir in the cheese.

• Plate the pheasant, spoon 2 tablespoons sauce over each breast, and sprinkle with parsley. Serve the remaining sauce on the side.

What's the Difference Between a WhiteSauce and a Béchamel Sauce?

Nothing. This classic sauce is called a béchamel sauce in French, a balsamella in Italian, and a white sauce in English. It is made by pouring milk into a roux, a heated mixture of equal parts butter and flour. A thin sauce is made with 1 tablespoon each of butter and flour to 1 cup milk. Increase the butter and flour to make a thicker sauce. Add Parmesan or Swiss cheese to make it a Mornay sauce.