Pheasant With Champagne Iii (Stuffing)

Recipe Ingredients

1/2 tablespoon	7.5ml	Breast - chicken (about 5 (large)
1 oz	28g	) boned - skinned
		Cut into 1-inch pieces
1		Egg white (large)
1/4 cup	59ml	Cream - whipping
2 tablespoons	30ml	Wine - port
1/2 teaspoon	2.5ml	Salt
		Pepper - white, ground
2 tablespoons	30ml	Carrot - finely diced
		(brunoise cut - 1/8" - - cubes)
2 tablespoons	30ml	Leek - finely diced (white
1		Only)
2 tablespoons	30ml	Turnips - finely diced
1 1/2 tablespoons	22ml	Celery root - finely diced
		(celeriac)
2		Mushrooms - diced (medium)
3		Sage - leaves, fresh, - chopped (or a pinch
		Dried) or
1		Sage - dried

Recipe Instructions

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

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