Recipe - Pistachio And Dried-Cranberry Biscotti

1/3 pound Asparagus spears
2 One fourth pound Boneless skinless chicken
2 Eggs
2 cup Heavy cream
1 teaspoon Salt
One half teaspoon Pepper
1 cup Shelled unsalted pistachio
Nuts

Preheat oven to 325. Blanch asparagus. Drain & dry. Process chicken
until very smooth. Add eggs, cream, salt & pepper. blend well. Stir
in nuts by hand. Line 9"X5" pan with foil. Leave a little foil over
edges. Butter. Pour One half chicken mixture. Lay vegetables on top. Pour
in remaining chicken mixture. Place buttered wax paper on top. Place
in large pan with 1 1/2" water. Bake 40 minutes. Remove. Weigh
lightly 2 hours. Chill. Unmold & serve.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip