Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: preheat oven to 325°f. cut chicken breasts into very thin strips and set aside. remove meat from chicken legs and chop very finely. combine meat from chicken legs with pork and veal. sauté onion in butter until soft but not brown. add onion, parsley, salt, thyme, allspice, lots of pepper, and egg to meat mixture and stir well. pack half of the meat mixture into an 8 x 4 inch loaf pan, top with the strips of chicken and then cover with the remaining meat mixture. arrange lemon slices on top and cover with foil. place loaf pan in a large baking dish with once inch water. bake for 1-1/2 hours. when done baking, remove foil and pour off fat. remove lemon slices. cover with fresh foil and place a weight on top. chill over night in refrigerator.

Target recipe: sift the flour and a pinch of salt into a bowl. rub in the butter and lard and mix to a stiff dough with cold water. roll out the pastry on a floured board and use to line a 8 - 9 inch flan tin. prick the base, line with foil and fill with dried beans. bake at 400 f for 15 minutes. remove the beans and foil, and return the pastry to the oven for another 5 - 15 minutes or until crisp and golden brown. cut the chicken into small pieces. put the cream into a small saucepan and heat gently. add chicken, lemon juice and tarragon, and season well with salt and pepper. heat gently until the chicken is hot, then turn the filling into the pastry case. serve with salads.