| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dips | 1 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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