1/2 kg of boneless chicken breast, cut into pieces, well chilled
salt and black pepper to taste
1/2 teaspoon of ground nutmeg
2 egg whites
2 tablespoons of cold whipped cream
1 tablespoon of tomato extract
Sauce:
5 green onions finely chopped
1/4 cup of white wine vinegar
1/4 cup of dry white wine
2 red bell peppers, seeded and chopped
3 egg yolks
1 teaspoon of mustard
250g of melted butter or margarine
1/2 kg of boneless chicken breast, cut into pieces, well chilled
salt and black pepper to taste
1/2 teaspoon of ground nutmeg
2 egg whites
2 tablespoons of cold whipped cream
1 tablespoon of tomato extract
Sauce:
5 green onions finely chopped
1/4 cup of white wine vinegar
1/4 cup of dry white wine
2 red bell peppers, seeded and chopped
3 egg yolks
1 teaspoon of mustard
250g of melted butter or margarine
Process the chicken in a food processor with salt, black pepper, and nutmeg
Add the egg whites one at a time, mixing well after each addition
Pour into a blender or food processor and blend while slowly adding the whipped cream and tomato extract
Pour into an 8-inch baking dish greased and floured, and bake in a water bath for about 45 minutes, or until a toothpick inserted into the center comes out clean
For the sauce: combine the green onions, white wine vinegar, and dry white wine in a saucepan
Cook until reduced to 2 tablespoons
Blend with bell pepper, egg yolks, and mustard until smooth
Add melted butter or margarine while stirring continuously.
