A nice, light textured pate. I sneaked a taste of it while still warm, and really liked it, and it was equally good after chilling. However, the amount was too small for a loaf pan. I ended up with 14 oz of chicken after skinning and boning, and it looked rather sad in the loaf pan. So I transferred everything to a large ramekin, which was the perfect size. Mine baked in about 45 minutes. I might play around with the seasoning a bit, but, all in all, this was a nice treat.