Pheasant With Champagne Cabbage Vi (assembly Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1: pheasants **,
1: pheasant stock **,
1: mousseline stuffing **,
1: pheasant sauce **,
1: champagne cabbage **,
6 tbsp: butter, clarified **
Directions:
** See recipes for Clarified Butter, Pheasant with Champagne Cabbage I
(Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with
Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV
(Pheasant), and Pheasant with Champagne Cabbage V (Cabbage).
To Assemble: ============
Place the leg-thigh portions of the Pheasants, skin side down and
short ends toward yourself between 2 sheets of plastic wrap; flatten gently
with a mallet or side of a cleaver.
Spread about 1/3 cup of stuffing on each portion and fold meat over to
form a 1/2-inch border on each of the 2 long sides.
Starting with a short side, roll the stuffing and meat into a neat
cylinder. Use kitchen twine to tie compactly, wrapping twine around once
lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30
minutes.)
Preheat oven to 450 F.
Heat 6 tablespoons of clarified butter in a large oven-proof skillet.
Salt and pepper the stuffed leg packages and saute, shaking pan
occasionally, until golden on all sides (about 4 minutes.) Place skillet in
oven and roast for 4 minutes.
Return skillet to the top of stove over medium-high heat. Add breast
halves to the pan, skin side up, and sprinkle with salt and pepper. Saute
for 2 minutes, shaking pan occasionally.
Turn breasts skin side down, sprinkle with salt and pepper and return
to the oven until everything is tender (about 7 minutes.)
Transfer meat to work surface. Cut leg-thigh portions crosswise into
1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal.
To Serve: =========
Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates. Place leg-thigh slices around bottom of each plate,
overlapping slightly. Place breast slices in a fan pattern at top of each
plate, overlapping slightly. Spoon some sauce around the meat and cabbage;
serve the rest of the sauce separately.
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
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
(Stock), Pheasant with Champagne Cabbage II (Stuffing), Pheasant with
Champagne Cabbage III (Sauce), Pheasant with Champagne Cabbage IV
(Pheasant), and Pheasant with Champagne Cabbage V (Cabbage).
To Assemble: ============
Place the leg-thigh portions of the Pheasants, skin side down and
short ends toward yourself between 2 sheets of plastic wrap; flatten gently
with a mallet or side of a cleaver.
Spread about 1/3 cup of stuffing on each portion and fold meat over to
form a 1/2-inch border on each of the 2 long sides.
Starting with a short side, roll the stuffing and meat into a neat
cylinder. Use kitchen twine to tie compactly, wrapping twine around once
lengthwise and 3 times crosswise. Chill, covered, until firm (at least 30
minutes.)
Preheat oven to 450 F.
Heat 6 tablespoons of clarified butter in a large oven-proof skillet.
Salt and pepper the stuffed leg packages and saute, shaking pan
occasionally, until golden on all sides (about 4 minutes.) Place skillet in
oven and roast for 4 minutes.
Return skillet to the top of stove over medium-high heat. Add breast
halves to the pan, skin side up, and sprinkle with salt and pepper. Saute
for 2 minutes, shaking pan occasionally.
Turn breasts skin side down, sprinkle with salt and pepper and return
to the oven until everything is tender (about 7 minutes.)
Transfer meat to work surface. Cut leg-thigh portions crosswise into
1/2-inch-thick slices. Thinly slice breasts lengthwise on a diagonal.
To Serve: =========
Mound about 1/2 cup of cabbage in the center of each of 4 warmed
serving plates. Place leg-thigh slices around bottom of each plate,
overlapping slightly. Place breast slices in a fan pattern at top of each
plate, overlapping slightly. Spoon some sauce around the meat and cabbage;
serve the rest of the sauce separately.
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
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000
Source from luhu.jp
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