Grandma’s Pâtés

• 1 pound (500 g) pork belly
• ¾ pound (350

Using a knife, remove the rind and any bones from the pork belly, making sure to keep the fat on the belly (see Workshop).

Chop the pork belly and liver into approximately ¼-inch (7mm) pieces (see Workshop).

Finely chop the parsley leaves and the shallots.

Pour the cream into a saucepan, add