*  Exported from  MasterCook  *
 
                   PHEASANT WITH CHAMPAGNE III (STUFFING)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Game                             Masterchefs
                 New york
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lg           Breast, chicken (about 5
                         -- ounces) boned, skinned
                         -- cut into 1-inch pieces
    1       lg           Egg white
      1/4   c            Cream, whipping
    2       tb           Wine, Port
      1/2   ts           Salt
                         Pepper, white, ground
    2       tb           Carrot, finely diced
                         -- (brunoise cut - 1/8
                         -- cubes)
    2       tb           Leek, finely diced (white
                         -- part only)
    2       tb           Turnips, finely diced
    1 1/2   tb           Celery root, finely diced
                         -- (celeriac)
    2       md           Mushrooms, diced
    3       ea           Sage, leaves, fresh,
                         -- chopped (or a pinch of
                         -- dried)  OR
    1       pn           Sage, dried
 
   For Mousseline Stuffing:
   ÿÿÿÿÿÿÿÿ
   
        Puree chicken pieces in processor until smooth.
   Add egg white and process until smooth.  With the
   processor running, add the cream in a thin stream -
   then add the Port wine, salt and pepper.
   
        Transfer to a bowl, and fold in the remaining
   stuffing ingredients.  Adjust seasonings to taste, and
   chill, covered.
   
        Now go on to the next recipe and prepare the
   Pheasant Sauce.
   
        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
  
 
 
                    - - - - - - - - - - - - - - - - - -