Title: Pheasant with Champagne Iii (Stuffing)
Categories: Game Vegetable Mushroom Stuffing
Yield: 4 Servings

1/2	lg	Breast, chicken (about 5 - ounces) boned, skinned - cut into
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		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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