-
1
Melt butter in heavy small skillet over low heat.
-
2
Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes.
-
3
Cool.
-
4
Combine half of chicken with half of leek mixture in processor.
-
5
Puree until smooth.
-
6
Add half of egg whites and process until smooth.
-
7
Transfer to bowl.
-
8
Repeat with remaining chicken, leek mixture and egg whites.
-
9
Refrigerate until well chilled.
-
10
Blend half of chicken mixture, salt, pepper and nutmeg in processor.
-
11
With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube.
-
12
Blend 1 minute.
-
13
Transfer to large bowl.
-
14
Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream.
-
15
Combine both chicken mixtures.
-
16
Bring chicken broth to boil in large skillet.
-
17
Add spinach and basil and toss until just wilted, about 45 seconds.
-
18
Drain well.
-
19
Squeeze out any remaining liquid.
-
20
Puree spinach mixture with remaining 3/4 cup cream until smooth.
-
21
Blend in 1/4 of chicken mixture.
-
22
Preheat oven to 350F (180C).
-
23
Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang.
-
24
Pour half of white chicken mixture into pan.
-
25
Cover with half of spinach mixture.
-
26
Using knife, swirl through layers to create marble effect.
-
27
Repeat with remaining chicken and spinach.
-
28
Tap pan on work surface to settle pate.
-
29
Fold overlapping plastic over top of pate.
-
30
Cover pan tightly with foil.
-
31
Place loaf pan in deep roasting pan.
-
32
Pour enough water into roasting pan to come 23 up sides of loaf pan.
-
33
Transfer to oven and bake 1 1/4 hours.
