Pheasant With Champagne Cabbage Vi (Assembly) Recipe

Pheasants ** Pheasant Stock ** Mousseline Stuffing ** Pheasant Sauce ** Champagne Cabbage ** 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

Top Vegetables Recipes:

Spinach-Stuffed Acorn Squash	2 large acorn squash I cup cooked, finely-chopped spinach 1 large yellow onion, finely chopped I Tablespoon olive oil 1/2 cup fine brea...
Okra (Bhindi)	1 lb Okra 2 sm Onions 2 sm Tomatoes 1/4 ts Turmeric To taste salt Red pepper Oil for frying 1. Wash the okra and dry thoroughl...
Curried Potatoes With Eggplant (Aloo Baigan Sabji)	1 ea 1/2" piece of ginger root 2 ea Minced green chilies 1/4 c Shredded unsweetened coconut 1/2 ts Garam masala 4 tb Ghee 1...
Roast Pork Shoulder	2 1/2 lb Fresh picnic shoulder -(with bone) Provides cooked pork for 3 meals 1. Place picnic shoulder on rack in shallow roasting pan....
Baked Butternut Squash	1 lg Butternut squash Salt Freshly ground black pepper 2 ts Anise seed 1/8 ts Ground cardamom 3 tb Brown sugar 8 tb Butter; me...
Sweet Pickled Cherry Tomatoes	4 lb Firm Cherry Tomatoes 3 1/2 lb Sugar 4 c Water 1 ea Fresh Ginger Root, Grated 2 ea Lemon * 1 ts Pickling Salt * Use...
Turnip & Apple Bake	1 Turnip 1 T Butter Salt& pepper 2 c Thinly sliced apples 2 T Brown sugar 1/4 ts Each cinnamon & nutmeg 1/2 c Dry b...
Hungarian Noodles And Cabbage	2 c Cabbage, green; sliced 2 tb Corn oil 1 c Onions; sliced & halved 2 ts Garlic; minced 3/4 ts Sea salt 3/4 ts Black p...
Harvard Beets	Ingredients3tablespooncornstarch 1/3cupsugar 3...
Fried Eggplant	------------------------------PHILLY.INQUIRER------------------------------ 1 MEDIUM EGGPLANT 1 c FINE BREADCRUMBS KOSHER SALT 6 tb...

Random Vegetables Recipes:

Turkey Patties In Mushroom Wine Sauce	1/2 lb Fresh mushrooms, sliced 1/2 c Chopped onion 2 ts Margarine 1 lb Ground turkey 1 Egg 1/2 ts Salt 1 ts Italian herb...
Asparagus With Hazelnut Butter	1 lb Cooked Asparagus 1 oz Finely Ground Hazelnuts 2 tb Butter 2 ts Cider Vinegar Salt And Pepper To Taste Wash asparagus unde...
Buddha's Delight	1 c Oil for deep-frying 1 ts MSG (opt) 2 tb Dark soy sauce 2 tb Medium sherry 1 tb Water 1 Sq. fermented bean curd 1 ts...
Carrot And Yogurt Relish	1 lg Carrot, scrapped and trimmed 1 c Yogurt 1 ts Sugar 1/4 ts Ground cumin 1/4 c Finely chopped onion 1/2 ts Fresh red or...
Wilted Greens	3 ea Sl Bacon 1 ea Onion, chopped 1/4 c Vinegar, white wine 1 ts Sugar 1 ts Prepared mustard 1/2 ts Horseradish 1/2 ts S...
Carrots In Beer	4 ea Carrots; large 1 T Butter 1 c Dark beer; any brand 1/4 t Salt 1 t Sugar Peel and slice carrots into long, thin slices....
Baked Mushrooms	16 x Large field mushrooms 4 oz Chopped onions 4 oz Whole wheat breadcrumbs 4 oz Sausage meat 1 ts Chopped sage Salt and pe...
Turnip & Apple Bake	1 Turnip 1 T Butter Salt& pepper 2 c Thinly sliced apples 2 T Brown sugar 1/4 ts Each cinnamon & nutmeg 1/2 c Dry b...
Zero Point Soup	Ingredients1eachvegetables, frozen, large bag, italian blend 28oztomatoes, can, diced, und...
Tomato-Stuffed Eggplant	2 medium eggplants 2 Tablespoons olive oil I large onion, finely chopped 1 clove garlic, crushed 2 large whole tomatoes, peeled and cut...