| 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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