Food glossary - Rillettes Restaurants, Wine, Travel, Opinions

Food glossary

Reviewed By

Sue Dyson and Roger McShane

Rillettes are a meat paste made from pork or rabbit or goose in central France. The meat is cooked for a long time in lard and then either separated with two forks or pounded in a mortar and pestle. They are traditionally served cold accompanied by toasted bread.
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