| 1 | (see also: tomato & garlic sauce). |
| 2 | Cut chicken into ?inch pieces. |
| 3 | Puree in processor in 2 batches to very smooth paste. |
| 4 | Refrigerate until well chilled, at least 1 hour. |
| 5 | Meanwhile, thinly slice leek and shallot. |
| 6 | Melt butter in heavy small skillet over low heat. |
| 7 | Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. |
| 8 | Cool. |
| 9 | Combine half of chicken with half of leek mixture in processor. |
| 10 | Puree until smooth. |
| 11 | Add half of egg whites and process until smooth. |
| 12 | Transfer to bowl. |
| 13 | Repeat with remaining chicken, leek mixture and egg whites. |
| 14 | Refrigerate until well chilled. |
| 15 | Blend half of chicken mixture, salt, pepper and nutmeg in processor. |
| 16 | With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. |
| 17 | Blend 1 minute. |
| 18 | Transfer to large bowl. |
| 19 | Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. |
| 20 | Combine both chicken mixtures. |
| 21 | Bring chicken broth to boil in large skillet. |
| 22 | Add spinach and basil and toss until just wilted, about 45 seconds. |
| 23 | Drain well. |
| 24 | Squeeze out any remaining liquid. |
| 25 | Puree spinach mixture with remaining ?cup cream until smooth. |
| 26 | Blend in ?of chicken mixture. |
| 27 | Preheat oven to 350 deg. |
| 28 | Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. |
| 29 | Pour half of white chicken mixture into pan. |
| 30 | Cover with half of spinach mixture. |
| 31 | Using knife, swirl through layers to create marble effect. |
| 32 | Repeat with remaining chicken and spinach. |
| 33 | Tap pan on work surface to settle pate. |
| 34 | Fold overlapping plastic over top of pate. |
| 35 | Cover pan tightly with foil. |
| 36 | Place loaf pan in deep roasting pan. |
| 37 | Pour enough water into roasting pan to come 2/3 up sides of loaf pan. |
| 38 | Transfer to oven and bake 1 ?hours. |
| 39 | Cool. |
| 40 | Weight pate with heavy object and refrigerate overnight. |
| 41 | Unmold pate onto platter. |
| 42 | Let stand at room temperature 1 hour before serving. pass tomato & garlic sauce separately |
