Pheasant With Champagne Iii (stuffing) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/2 large: Breast, chicken (about 5, ounces) boned, skinned - cut into 1-inch pieces
1 large: Egg white,
1/4 cup: Cream, whipping
2 tbsp: Wine, Port
1/2 tsp: Salt,
Pepper, white, ground
2 tbsp: Carrot, finely diced, (brunoise cut - 1/8" - cubes)
2 tbsp: Leek, finely diced (white, part only)
2 tbsp: Turnips, finely diced
1 1/2 tbsp: Celery root, finely diced, (celeriac)
2 medium: Mushrooms, diced
3 each: Sage, leaves, fresh,, chopped (or a pinch of - dried) OR
1 pinch: Sage, dried
Directions:
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 Yorks 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
Source from luhu.jp
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 Yorks 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
Source from luhu.jp