Galantine of Chicken - Adapted from The Ploughman's lunch and the Miser's Feast

A Galantine is very much like a Pate`.  This one, char-acter-istic of the dish, can be served hot or as part of a cold picnic.
Combine 1C Canadian bacon and 1 lb of boneless, skinless chicken breast in a food processor.  Process until the meats become a course paste.  Combine the chicken mix with 1/2 lb mild bulk sausage, 1C unflavored bread crumbs, 1/2t dried sage, 1/2t ground mace, 1 egg and salt and pepper to taste.  Using your hands, mix thoroughly.  Grease a round 6C heatproof bowl and pack in the meat mixture tightly.  Smooth the surface because it will become the bottom when the dish is unmolded.  Cover with foil.  Put 1" of water in a large covered pot and bring to a boil.  Place the dish on a support which keeps it just above the water level.  Cover the pot and keep at a low simmer for about 2 hrs or until the meat reaches an internal temperature of 170 degrees.  Unmold the mixture and slice.  Garnish with chopped parsley.  We served ours hot with a crusty bread and creamed spinach as a side dish. Excellent hot or cold.