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.