Starters galantine of chicken

separate the meat from the bone, soaked bread, grind the meat with breadcrumbs, Cream the butter with the egg yolks, gradually add the minced meat, beat until the mixture is uniform, beat the egg whites, mix with ground meat, liver cleanse and blanch in water, parsley cut everything combine to form a greased cake cloth roller with a diameter of approx. 5 cm collapse and lace up well, cook in broth prepared from bones and carrots.
• chicken 1pc.
• butter 100 g
• stale bread 1 pc
• eggs 3szt
• spices (nutmeg, sweet peppers)
• chicken liver 100 g
• Italian
• 1 bunch parsley