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 |
