Name: Pheasant with Champagne Cabbage Iii (Stuffing)
Ingredients: 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 Sage, leaves, fresh, chopped (or a pinch of dried) OR; 1 pn Sage, dried

It helps me to think of it this way. As a Christian, there are three stages of our salvation. In the past, we were saved from sin’s penalty. In the present, we are saved from sin’s power. And in the future, we will be saved from sin’s presence. Or, in the past – justification. In the present – sanctification. In the future – glorification. Or, we have been saved. We are being saved. And we will be saved.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Game, Masterchefs, New york, V79	4	Servings

INGREDIENTS

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		Sage, leaves, fresh, chopped (or a pinch of dried) OR
1	pn	Sage, dried

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
Chef:   Andy Kisler, Vienna 79 Restaurant, New York
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

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