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