5 to 6 lb. chicken breasts, (2 to 3 lb. meat)
1 lg. egg
1 1/2 tsp. salt
9 grinds of the peppermill
3 tbsp. minced shallots
Speck nutmeg
1/2 tsp. dried tarragon
2 to 3 tbsp. cognac
1 c. cream
2/3 c. diced boiled ham or sausage
5 lb. 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 springform 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 350 degrees for 1 1/2 to 2 hours until meat thermometer reads 170 degrees. Allow to rest 20 minutes before unmolding and slicing. Serve with bearnaise sauce.