| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
|
Poultry |
1 |
Servings |
INGREDIENTS
| 1/3 |
lb |
Asparagus spears |
| 2 1/4 |
lb |
Boneless skinless chicken |
| 2 |
|
Eggs |
| 2 |
c |
Heavy cream |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Shelled unsalted pistachio |
|
|
Nuts |
INSTRUCTIONS
Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken
until very smooth. Add eggs, cream, salt & pepper. blend well. Stir
in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over
edges. Butter. Pour 1/2 chicken mixture. Lay vegetables on top. Pour
in remaining chicken mixture. Place buttered wax paper on top. Place
in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh
lightly 2 hours. Chill. Unmold & serve.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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