| 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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