*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Pheasants **
                         Pheasant Stock **
                         Mousseline Stuffing **
                         Pheasant Sauce **
                         Champagne Cabbage **
    6       tb           Butter, clarified **
        ** See recipes for Clarified Butter, Pheasant with Champagne
   Cabbage I (Stock), Pheasant with Champagne Cabbage II (Stuffing),
   Pheasant with Champagne Cabbage III (Sauce), Pheasant with Champagne
   Cabbage IV (Pheasant), and Pheasant with Champagne Cabbage V (Cabbage).
   To Assemble:
        Place the leg-thigh portions of the Pheasants, skin side down and
   short ends toward yourself between 2 sheets of plastic wrap; flatten
   gently with a mallet or side of a cleaver.
        Spread about 1/3 cup of stuffing on each portion and fold meat over
   to form a 1/2-inch border on each of the 2 long sides.
        Starting with a short side, roll the stuffing and meat into a
   neat cylinder.  Use kitchen twine to tie compactly, wrapping twine
   around once lengthwise and 3 times crosswise.  Chill, covered, until
   firm (at least 30 minutes.)
        Preheat oven to 450 F.
        Heat 6 tablespoons of clarified butter in a large oven-proof
        Salt and pepper the stuffed leg packages and saute, shaking pan
   occasionally, until golden on all sides (about 4 minutes.) Place
   skillet in oven and roast for 4 minutes.
        Return skillet to the top of stove over medium-high heat.  Add
   breast halves to the pan, skin side up, and sprinkle with salt and
   pepper.  Saute for 2 minutes, shaking pan occasionally.
        Turn breasts skin side down, sprinkle with salt and pepper and
   return to the oven until everything is tender (about 7 minutes.)
        Transfer meat to work surface.  Cut leg-thigh portions crosswise
   into 1/2-inch-thick slices.  Thinly slice breasts lengthwise on a
   To Serve:
        Mound about 1/2 cup of cabbage in the center of each of 4 warmed
   serving plates.  Place leg-thigh slices around bottom of each plate,
   overlapping slightly.  Place breast slices in a fan pattern at top of
   each plate, overlapping slightly.  Spoon some sauce around the meat and
   cabbage; serve the rest of the sauce separately.
        Source:  New York’s Master Chefs, Bon Appetit Magazine
        :  Written by Richard Sax, Photographs by Nancy McFarland
        :  The Knapp Press, Los Angeles, 1985
        Chef:   Andy Kisler, Vienna 79 Restaurant, New York
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