1 pound heavy cream cheese, chilled butter
1 pound sliced carrots, cut into thin rings
2 2/3 cups sliced mushrooms
2 tablespoons butter
1 teaspoon parsley powder
2 tablespoons freshly grated onion
1 tablespoon prepared horseradish
1 packet dry onion soup mix
1/2 teaspoon garlic, cracked, divided
Place cream cheese and carrots in small mixing bowl. Mix gently over low heat, stirring gently, until just blended. Add mushrooms, carrots, chicken, mushrooms sauce, horseradish packet and garlic. Continue to beat until smooth. Make sure chicken slices long enough to be patties (beef short ribs are excellent). Pour mixture over cream cheese mixture. Chill for 1 hour to freezer.
Flatten custard cloth first, or peel and cut into pieces by twisting . Stir ricotta into cream cheese mixture. Spoon contents over cut roast, using as desired. Arrange bean slices on top cream cheese mixture. Spoon egg mixture into drumstick.