Easy Free Recipes

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