PHEASANT WITH CHAMPAGNE III (STUFFING)

      Title: PHEASANT WITH CHAMPAGNE III (STUFFING)
  Categories: Game, Masterchefs, New york
       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
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