| • | Preheat oven to 300°F (150°C).
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| • | Line a 8.5 x 4.5 inch loaf pan with aluminum foil.
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| • | Place a skillet over medium heat and melt one tablespoon of butter.
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| • | Add in the garlic and shallots. Stir and cook till the shallot have softened and turned translucent, say for about 5 minutes.
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| • | Remove into a mixing bowl and keep aside.
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| • | Place the remaining 1 tablespoon of butter in the same skillet over medium-high heat.
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| • | Add chanterelle mushrooms and cook till they are tender and golden around the edges, say for about 5 minutes.
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| • | Add in the parsley and cook for another 30 seconds.
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| • | Remove the mushrooms and add to the shallots. Let them cool for 5 minutes.
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| • | Combine together ground pork, egg whites, salt and pepper and mix into the mushrooms. Mix them until evenly blended.
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| • | Stir in the whipping cream, until it is absorbed by the pork mixture.
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| • | Line the smoked ham at the bottom and sides of the loaf pan.
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| • | Place the pork mixture into the pan.
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| • | Bake in the oven till the pate is no longer pinkish in the center, say for about 1 hour.
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| • | Remove and slice the loaf.
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| • | Serve hot or cold. |
