Recipe - Pheasant With Champagne Cabbage Iii (Stuffing)

One half lg Breast, chicken (about 5
ounces) boned, skinned
cut into 1inch pieces
1 lg Egg white
One fourth cup Cream, whipping
2 tablespoon Wine, Port
One half teaspoon Salt
Pepper, white, ground
2 tablespoon Carrot, finely minced
(brunoise cut 1/8"
cubes)
2 tablespoon Leek, finely minced (white
part only)
2 tablespoon Turnips, finely minced
1 One half tablespoon Celery root, finely minced
(celeriac)
2 md Mushrooms, minced
3 Sage, leaves, fresh,
chopped (or a pinch of
dried) OR
1 pn Sage, dried

For Mousseline Stuffing:
========================

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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip