Fine chicken pate

Ingredients for 1 servings:

• 1 chicken, 900 to 1200 grams (not soup chicken), preferably fresh
• 200 g minced pork
• 80 ml whipped cream
• 3 eggs
• 1 handful of olives, green from the can with paprika filling
• 1 handful of mushrooms, whole, from the can
• some bacon slices, thin
• Oil, for frying
• some mayonnaise with a neutral flavor, for spreading
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

better than from the butcher

Chicken preparation: Use a sharp knife to cut off the wings at the elbow joint and the legs at the knee joint. Cut the breast open from the neck down. Carefully peel off the skin, leaving as little damage as possible. Place the skin on the table with the outside facing up and sew the holes in the wings and legs with white thread. Place the skin with the outside facing down. Separate the chicken meat from the bones and put it through a meat grinder. Add the minced pork. Add the egg and heavy cream, season with salt and pepper, and mix with a hand mixer with a dough hook until the mixture is fluffy. Add the olives and whole mushrooms. Beat 2 eggs. Heat oil in a pan, pour the beaten eggs into the pan, and cook like a pancake, then flip them over—essentially scrambled eggs, but in one piece. Then cut into 2-3 cm wide strips. Stuff the skin with the meat mixture, sandwiching the bacon strips and scrambled egg strips between them. Sew the cold cuts together. Add a little mayonnaise to a deep casserole dish, place the pie with the seam down, and cover the dish tightly—either with a lid or with aluminum foil. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit) and bake the pie for about 1 hour. Then remove the foil, spread a little mayo on the pie, and let it brown a little more. Chicken pie can be served cold as a cold cut, cut into thin slices, or warm—in which case, the slices should be slightly thicker. Remove the strings before serving. Serve with fresh brown bread or fresh baguette and a mixed salad, as desired.