Instructions: Combine the 8 tablespoons butter, onion, celery, carrot, salt and spice in a heavy saucepan. Add the chicken and pork chop. Cook, covered, over medium heat until tender.

Remove the chicken and pork from saucepan and cool. Trim away skin, fat and bone. Process in a food processor or grind the meats with a meat grinder, using the finest blade.

Beat into the softened sweet butter, adding the cognac, Tabasco, basil, pepper to taste and pistachio nuts as you beat.

Add salt, pepper and more Tabasco, if needed.

On two pieces of waxed paper or plastic wrap, form a rectangle by arranging overlapping slices of prosciutto.

Divide the chicken-pork mixture and form into two rolls. Place one roll on each of the prosciutto squares. Roll tightly, without squeezing, so the pate is enveloped by the prosciutto.

Place in polyethylene bags and refrigerate for 24 hours before serving.

Cut in slices about 1/2 inch thick and serve with toast on greens.

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