500g/1lb 2oz carrots, cut into batons
3 garlic cloves, sliced
1 onion, chopped
180²µ/6½´Ç³ú sweetcorn, cooked
4 sprigs fresh tarragon
salt and freshly ground black pepper
1-2 generous pinches saffron
1 tbsp sunflower oil
15²µ/½´Ç³ú butter
45²µ/1½´Ç³ú butter
100ml/3½fl oz double cream
200-250ml/7-9floz milk
2 pheasants, plucked, gutted and ready to cook
150ml/5fl oz dry Riesling wine