Chicken Pate Loaf
5 to 6 lb. chicken breasts, (2 to 3 lb. meat)
1 lg. egg
1 1/2 tsp. salt
9 grinds of the peppermill
3 Tbsp. minced shallots
Speck nutmeg
1/2 tsp. dried tarragon
2 to 3 Tbsp. cognac
1 cup cream
2/3 cup diced boiled ham or sausage
5 lb. shelled pistachios
Bone the chicken and remove skin. Reserve 1 breast. Grind the chicken
meat or use food processor to make a thick paste. Cut remaining breast in
large chunks and place in mixing bowl. Add ground chicken and remaining
ingredients, carefully folding until it is well blended. Line a 9 inch
springform cake pan or 2 loaf pans with the chicken skin or parchment.
Turn mixture into pan. Place filled pan on a cookie sheet or under a
double layer of foil to catch drippings. Bake at 350 degrees for 1 1/2 to
2 hours until meat thermometer reads 170 degrees. Allow to rest 20
minutes before unmolding and slicing. Serve with béarnaise sauce.
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