Pheasant with champagne cabbage iii (stuffing)

4 Servings

Ingredients

Quantity Ingredient
½ large Breast, chicken (about 5 ounces) boned, skinned cut into 1-inch pieces
1 large Egg white
¼ cup Cream, whipping
2 tablespoons Wine, Port
½ teaspoon Salt
Pepper, white, ground
2 tablespoons Carrot, finely diced (brunoise cut - 1/8\" cubes)
2 tablespoons Leek, finely diced (white part only)
2 tablespoons Turnips, finely diced
1½ tablespoon Celery root, finely diced (celeriac)
2 mediums Mushrooms, diced
3 Sage, leaves, fresh, chopped (or a pinch of dried) OR
1 pinch Sage, dried

Directions

For Mousseline Stuffing:

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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 File

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