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