*  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:
  
       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
 


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