Ingredients Jump to Instructions ↓

  1. 2 cups smoked chicken

  2. 1/4 cup blanched almonds

  3. 2 teaspoons scallions

  4. 1/4 cup unsalted butter

  5. 1/4 cup flour

  6. 1 cup milk

  7. 3 egg yolk

  8. 3 egg white

  9. 1/2 cup chicken stock

  10. 1/2 teaspoon tarragon

  11. 1/2 teaspoon kosher salt

  12. 1/2 teaspoon dijon mustard

  13. 2 teaspoons dry white wine

  14. 36 asparagus tips

  15. 5 slices carrot

Instructions Jump to Ingredients ↑

  1. Preparation : combine chicken, almonds, and scallions in a food processor pulse to finely chop without reducing to a puree heat butter in a small saucepan, over a medium flame whisk in flour, heat and stir for 2 minutes gradually stir in milk, heat and stir until slightly thickened remove from heat, set aside combine egg yolks and broth-mix well combine chicken mixture, sauce mixture, and yolk mixture-mix well add tarragon, salt, mustard, and wine-mix well gently fold in whites arrange half of the asparagus in a greased loaf pan spoon half of the chicken mixture over the asparagus arrange the remaining asparagus in the loaf pan top with the remaining chicken mixture place into a large baking pan or hotel pan place into the oven pour boiling water into the large baking pan to a depth of 1-2 inches bake at 350 degrees for 55-60 minutes, until a skewer inserted in the center comes out clean remove from oven and allow to cool for 10 minutes invert onto a serving platter garnish with carrot slices serve warm, chilled, or at room temperature


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