Le Chicken Moussette Stadio

3 Tablespoons of crown royal 1/2 t of nutmeg 5 Tablespoons of parmesan (grated) 2 Tablespoon of Tarragon 2 T of chive 1 teaspoon of cayenne salt to taste ( about 1 teaspoon) 1 teaspoon of lemon juice 2 T of parsley 4 Tablespoons of chopped bacon cooked 2 T of ground cooked chicken livers 2 Tablespoons of crushed garlic 2 T of troffel oil Heavy Cream 3 egg whites 4 Pounds of ground chicken puree chicken to smooth paste add cream until smooth add cheese,garlic,chives,parsley, and tarragon and bacon add oil and wine mix smooth with and add egg whites mix until pale and smooth using a whisk fluff up 4 egg whites into peaks. incorporate egg whites into chicken mixture and set aside in a greased muffin pan line each port with puff pastry add caramelized onions caramelized mushrooms and grated parmesan cheese and prosciutto top with chicken mixture bake for 30 minutes or until done serve with a hollandaise and garnish. Serve with roasted garlic aparsgus.