Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Pheasants ** Pheasant Sauce **
Pheasant Stock ** Champagne Cabbage **
Mousseline Stuffing ** 6 tb Butter, clarified **

** 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 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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