Recipe - Pheasant With Champagne Cabbage Vi (Assembly)

Pheasants **
Pheasant Stock **
Mousseline Stuffing **
Pheasant Sauce **
Champagne Cabbage **
6 tablespoon 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 legthigh 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 1/2inch 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 ovenproof
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 mediumhigh 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 legthigh portions crosswise
into 1/2inchthick slices. Thinly slice breasts lengthwise on a
diagonal.

To Serve:
=========

Mound about One half cup of cabbage in the center of each of 4 warmed
serving plates. Place legthigh 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

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