See below ingredients and instructions of the recipe
1/2 lg Breast, chicken (about 5 2 tb Leek, finely diced (white
-- ounces) boned, skinned -- part only)
-- cut into 1-inch pieces 2 tb Turnips, finely diced
1 lg Egg white 1 1/2 tb Celery root, finely diced
1/4 c Cream, whipping -- (celeriac)
2 tb Wine, Port 2 md Mushrooms, diced
1/2 ts Salt 3 ea Sage, leaves, fresh,
Pepper, white, ground -- chopped (or a pinch of
2 tb Carrot, finely diced -- dried) OR
-- (brunoise cut - 1/8" 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