Title: Pork Rillette
Categories: Appetizer Spread Pork
Yield: 5 Servings
| 1 | lb | Leftover chopped roast pork |
| 1 | ts | Chopped parsley |
| 1/4 | ts | Grated nutmeg |
| 1/4 | c | Chicken stock |
| 1/3 | c | Mined onion |
| 1/4 | ts | Powdered mace |
| | | Salt and pepper |
| 1/8 | lb | Butter softened optional |
| 3 | tb | Melted butter |
Put roast pork, parsley, nutmeg, stock, onion, mace, salt and
pepper in a heavy pot, cover and simmer for 10-15 minutes to
heat through and blend flavors. Pour contents of the pot into
the bowl of your food processor and process - using a pulsing
action. Do not puree. If the pork roast had a fair amount of
fat, the butter may not be necessary - use your own judgment.
If butter seems needed because the pork is very lean, stir in
the softened butter at this point. Pour into 3-4 small crocks.
Refrigerate to cool. Melt butter and pour a thin layer over the
top of rillette in each crock. Refrigerate until butter sets.