Herbed Chicken Pate

Ingredients

525 gr skinned
60 gr only leek
1/4 shallots
100 gr butter
3 eggs whites only
4 gr salt
1 gr pepper
1 gr nutmeg
700 ml well whipping cream
120 ml chicken broth
60 gr tight-packed leaves spinach
65 gr tight-packed leaves basil
2 batches to smooth paste
1/2 chicken with
1/2 leek mixture in processor
1/2 egg whites
1 1/4 chicken mixture
30 ml cream through feed tube
30 ml cream
180 ml cream until smooth
350 de line
5 loaf with plastic wrap
5 overhan pour

Instructions

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 two third up sides of loaf pan. Transfer to oven and bake 1.25 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately.