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