*  Exported from  MasterCook  *
                            HERBED CHICKEN PATE
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers                       Poultry
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       lb           Skinned/boned breast chicken
      2/3   c            White part only leek
      1/4   c            Shallots
      3/4   c            Unsalted butter
    3                    Eggs whites only
    1 1/2   ts           Salt
      1/4   ts           Freshly ground pepper
      1/8   ts           Freshly grated nutmeg
    2 1/4   c            Well-chilled whipping cream
      1/2   c            Chicken broth
    2       c            Tight-packed leaves spinach
    2       c            Tight-packed leaves basil
      3/4   c            Well-chilled whipping cream
   (See also: Tomato & Garlic Sauce.) Cut chicken into 1/2-inch pieces. Puree
   in processor in 2 batches to very smooth paste. Refrigerate until well
   chilled, at least 1 hour.
   Meanwhile, thinly slice leek and shallot. Melt butter in heavy small
   skillet over low heat. Add leek and shallot and cook until soft, stirring
   occasionally, about 15 minutes. Cool.
   Combine half of chicken with half of leek mixture in processor. Puree until
   smooth. Add half of egg whites and process until smooth. Transfer to bowl.
   Repeat with remaining chicken, leek mixture and egg whites. Refrigerate
   until well chilled.
   Blend half of chicken mixture, salt, pepper and nutmeg in processor. With
   machine running, slowly pour 1 cup plus 2 tablespoons cream through feed
   tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining
   chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine
   both chicken mixtures.
   Bring chicken broth to boil in large skillet. Add spinach and basil and
   toss until just wilted, about 45 seconds. Drain well. Squeeze out any
   remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until
   smooth. Blend in 1/4 of chicken mixture.
   Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving
   5-inch overhang. Pour half of white chicken mixture into pan. Cover with
   half of spinach mixture. Using knife, swirl through layers to create marble
   effect. Repeat with remaining chicken and spinach. Tap pan on work surface
   to settle pate. Fold overlapping plastic over top of pate. Cover pan
   tightly with foil. Place loaf pan in deep roasting pan. Pour enough water
   into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and
   bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate
   Unmold pate onto platter. Let stand at room temperature 1 hour before
   serving. Pass Tomato & Garlic Sauce separately.
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