Place whole chicken breast, onion, carrot, peppercorns and bay leaf in a pan. Cover with cold water (2 cups). Bring to a boil and remove any scum, reduce and simmer for 30 minutes.
Remove chicken and boil the remaining ingredients and cooking liquid and reduce it to 1/4 cup of liquid strain out the liquid and allow the liquid to cool slightly.
Put chicken breast into a blender with the cooled cooking liquid and blended into a smooth paste. Add mace, cayenne pepper and nutmeg and 200 grams of butter and combine until smooth. Season with salt and pepper to taste.
Put chicken mixture into bowl and smooth the top with the remaining butter melt it in a pan. Pour the yellow butter (clarified) over the chicken, leaving the white milk solids in the pan. Place bowl into the fridge and chill of 2 hours or overnight.
When ready to serve remove from fridge about 10 minutes before needed, great on toast crackers and bread rolls a little goes a long way enjoy
