Pheasant With Champagne III (Stuffing)

Servings: 4
Ingredients:

1/2 lg Breast, chicken (about 5            2 tb Leek, finely diced (white
-- ounces) boned, skinned                -- part only)
-- cut into 1-inch pieces           2 tb Turnips, finely diced
1 lg Egg white                       1 1/2 tb Celery root, finely diced
1/4 c  Cream, whipping                          -- (celeriac)
2 tb Wine, Port                          2 md Mushrooms, diced
1/2 ts Salt                                3 ea Sage, leaves, fresh,
Pepper, white, ground                    -- chopped (or a pinch of
2 tb Carrot, finely diced                     -- dried)  OR
-- (brunoise cut - 1/8'             1 pn Sage, dried
-- cubes)

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

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