(*) For a small casserole dish with a round bottom, yields 6 to 8 servings Line the casserole dish with baking foil or aluminum foil (for the oven) or with cling film (for the steamer). Spread the slices of Bündnerfleisch (1) overlapping in it.
Cut the chicken breasts into cubes and place them with the egg white and the cream in the freezer for twenty minutes. Then whisk in the cutter until homogeneous. Season with salt, pepper, a little cayenne pepper and a touch of curry.
Chop the pistachio kernels. Cut off remaining Bündnerfleisch (2) with scissors. Mix both into the quantity and season it if necessary.
Spread the mixture in the baking dish and cover with the overhanging slices of Bündnerfleisch, cutting back any overhanging slices. Cover with the foil.
Place the tureen in an ovenproof dish, cover with three quarters of boiling water and cook for twenty minutes in the oven heated to 140°C (18 minutes in the steamer at 100°C).
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