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1
Preheat oven to 400 degrees.
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2
Put the chicken breast into the container of a food processor and blend it to a coarse grind.
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3
Or put it through a medium blade of a meat grinder.
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4
Set aside.
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5
Put the chicken livers into the container of a food processor or electric blender and process to a fine puree.
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6
Set aside.
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7
Heat the tablespoon of butter in a heavy skillet and add the onion, garlic, thyme and diced pepper.
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8
Cook, stirring often, until the mixture is wilted.
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9
Chop the spinach coarsely and add it.
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10
Cook, stirring, until it is wilted.
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11
Spoon and scrape the mixture into a mixing bowl.
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12
Let cool briefly.
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13
Add the liver puree, chicken, one cup of bread crumbs, veal, egg and nutmeg.
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14
Add salt and pepper to taste.
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15
Blend thoroughly.
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16
Lightly butter a loaf pan measuring nine by five by two and three-quarter inches.
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17
Spoon in the mixture and smooth it over on top.
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18
Sprinkle with remaining bread crumbs.
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19
Cover the loaf pan closely with aluminum foil.
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20
Place the loaf pan in a larger pan and pour an inch or so of water around it.
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21
Bring the water to the boil on top of the stove.
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22
Place the pans in the oven and bake one hour and 15 minutes.
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23
Remove from oven and let cool.
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24
Chill thoroughly before unmolding.
