Chicken Pâtés

• 1¼ pounds (650 g) whole pork belly or 1 pound (500

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

Finely chop parsley leaves. Dice the shallots and button mushrooms.

In a medium skillet over medium heat, melt the butter. Add shallots, mushrooms, and 1 pinch each of salt and pepper, stirring frequently. Once the sha