How To make Pheasant with Champagne Iii (Stuffing)

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