Pheasant With Champagne Iii

Ingredients

1/2 breast
1 egg
1/4 c cream
2 tb wine
1/2 ts salt
2 tb carrot
2 tb leek
2 tb turnips
1 1/2 tb celery root
2 mushrooms
3 pinch sage
1 pn sage

Instructions

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.