Herb-Roasted Pheasants With Endives And Horseradish Puree

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1/2 pound fresh horseradish, peeled and sliced crosswise 1/4 inch thick

3 cups water

1 tablespoon sugar


2 tablespoons crème fraîche

4 tablespoons unsalted butter, softened

1 teaspoon chopped thyme

1 teaspoon chopped rosemary

1 teaspoon chopped sage

Freshly ground pepper

Two 3-pound pheasants

1 lemon, quartered

Caramelized Endives with Apples

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