Pheasant with champagne iii (stuffing)

Yield: 4 Servings

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