5 to 6 pounds of chicken breasts, (2 to 3 lb. meat) 1 large egg 1 1/2 teaspoon of salt 9 grinds of the peppermill 3 tablespoons of minced shallots Speck nutmeg 1/2 teaspoon of dried tarragon 2 to 3 tablespoon of cognac 1 cup of cream 2/3 cup of diced boiled ham or sausage 5 pounds of 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 spring form 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 350ºF. for 1 1/2 to 2 hours until meat thermometer reads 170ºF. Allow to rest 20 minutes before unmolding and slicing. Serve with béarnaise sauce.
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