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Angela's Italian and Sicilian Recipes
Chicken Pate
Chicken Pate
(Pate Di Pollo)
For the Bechamel Sauce:
2 oz (50 grams) oz butter
2 oz (50 grams) plain flour
18 fl oz (500 ml) whole milk
Pinch of freshly grated nutmeg (optional)
Salt and pepper

For the Pate:
7 oz (200 grams) skinless and sliced boneless chicken breast
11 oz (300 grams) cooked ham
1 medium potato
1 hardboiled egg
4 oz (120 grams) butter, softened
7 fl oz (200 ml) double cream
1 fl oz (25 ml) brandy
1 oz (25 grams) powdered gelatine
1 fresh flatleaf parsley sprig, leaves only
Salt and pepper
Prepare the Bechamel Sauce:
Melt the butter in a saucepan over a medium heat.

Whisk in the flour.

Pour in all the milk, whisking constantly until it starts to boil.

Season with salt, lower the heat, cover and simmer gently, stirring occasionally, for at least 20 minutes. Bechamel sauce should not taste like flour.

Remove the saucepan from the heat.

Taste and add more salt if necessary and season with pepper and/or nutmeg.

If the sauce is too thick, add a little more milk.

If too runny, return to the heat and add 2 slices of butter mixed with an equal quantity of plain flour.

Prepare the Pate:
Chill a rectangular mould in the freezer.

Melt 1 oz (25 grams) of the butter in a frying pan.

Add the chicken and cook over a medium heat, stirring occasionally, for about 8-10 minutes until cooked.

Remove from the pan and chop together with 7 oz (200 grams) of the ham, then place in a bowl.

Cook the potato in a pan of lightly salted, boiling water for about 10 minutes until tender.

Drain, peel and mash.

Add the potato to the chicken and ham mixture.

Gently stir in the remaining butter, the cream and bechamel sauce and season with salt and pepper.

Sprinkle with 1 tablespoon of the brandy and mix.

Set aside.

Prepare the gelatine according to the instructions and add the remaining brandy.

Spoon a little gelatine into the chilled mould and turn so that it coats the sides and base.

Put in the refrigerator to set.

Using a heart shaped cutter, stamp out small hearts from the remaining ham,

Shell and slice the egg, preferably with an egg slicer.

Arrange the ham hearts on the base of the mould alternating with slices of egg and the parsley leaves.

Spoon in another layer of gelatine and brush some over the sides.

Return to the refrigerator for about 30 minutes.

When the gelatine has set, spoon in the chicken mixture, pressing it down gently with the palm of your hand.

Spoon the remaining gelatine on top.

Chill in the refrigerator for at least 5 hours until set.

Turn out on to a serving dish and serve immediately. Serves 8.
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