Pheasant With Champagne Cabbage Iii (stuffing)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Game, Masterchefs, New york, V79 | 4 | Servings | |
INGREDIENTS
| 1/2 | Breast, chicken about 5 | |
| ounces boned skinned | ||
| cut into 1-inch pieces | ||
| 1 | Egg white | |
| 1/4 | c | Cream, whipping |
| 2 | T | Wine, Port |
| 1/2 | t | Salt |
| Pepper, white ground | ||
| 2 | T | Carrot, finely diced |
| brunoise cut – 1/8" | ||
| cubes | ||
| 2 | T | Leek, finely diced white |
| part only | ||
| 2 | T | Turnips, finely diced |
| 1 1/2 | T | Celery root, finely diced |
| celeriac | ||
| 2 | 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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Nutrition (calculated from recipe ingredients)
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Calories: 1284
Calories From Fat: 933
Total Fat: 105.2g
Cholesterol: 428.1mg
Sodium: 3758.7mg
Potassium: 74mg
Carbohydrates: 10.6g
Fiber: <1g
Sugar: <1g
Protein: 78.5g