Pheasant with champagne cabbage vi (assembly)

4 servings

Ingredients

Quantity Ingredient
Pheasants **
Pheasant Stock **
Mousseline Stuffing **
Pheasant Sauce **
Champagne Cabbage **
6 tablespoons Butter, clarified **

Directions

** 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:

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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 ⅓ cup of stuffing on each portion and fold meat over to form a ½-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 skillet.

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 ½-inch-thick slices. Thinly slice breasts lengthwise on a diagonal.

To Serve:

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Mound about ½ 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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