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	Rillettes - Wikipedia, the free encyclopedia
		Rillettes (French for "planks") is a preparation of meat similar to paté.
		Rillettes are also made with other meats game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.
		Pork rillettes from the Northwestern regions of Tours and Anjou are famous for their rich texture and bronze color achieved during the cooking process.
	en.wikipedia.org /wiki/Rillettes (424 words)

	Clay's Kitchen : Sandwich Recipes (Site not responding. Last check: 2007-10-12)
		Rillettes are made by cooking meat slowly in a lot of fat until it's very tender, shredding it, and then mixing in enough of the cooking fat to form a paste, which is served on sliced bread.
		Originally made of pork, rillettes (meaning plank, perhaps referring to the final product and its appearance when spread on sliced bread) were traditionally made with fatty pork belly or pork shoulder.
		In the South of France, rillettes from the La Sarthe province are distinguished by a more rustic texture, complete with larger pieces of pork and less color.
	www.panix.com /~clay/cookbook/bin/show_recipe.cgi?sandwiches+recipe79 (425 words)

	The Laughing Gastronome: pork rillettes
		Rillettes are something I can only sometimes resist ordering when I find them on a menu.
		I decided to make a foray into the world of rillette making because I had some pork belly that was intended for sausages, but I didn't feel like making sausages.
		The most exciting part is that by researching and experimenting with the recipes for things that are so easily bought these days we are preserving the techniques which could so easily have been lost.
	laughinggastronome.blogspot.com /2006/04/pork-rillettes.html (453 words)

	Goose rillettes
		The company "Les rillettes Saussereau" is producing rillettes with no preservative and no colouring agent in the French countryside in Sarthe.
		The rillettes are sterilized the traditional way and are preserving the taste from the past.
		I would advise you these goose rillettes to relish on toasts for the aperitif or to eat before the main course.
	www.paniers.com /us/offre_015501.htm (82 words)

	An Obsession with Food: 06.2004
		Lots of my cookbooks have recipes for pork or duck rillettes, but not even the rillettes article in an old issue of Art Culinaire has an abstract description I could use as a starting point for concocting a salmon version.
		To assemble, I piped some rillettes onto a warm plate, put a dollop of pesto on top, then put some rillettes and pesto on a tuile and laid that on top of the plated mound.
		A salmon steak (cross-section of the fish) netted me about 1 1/2 cups of rillettes, which was enough for dinner that night, lunch the next day, and a light addition to a salad a couple days later.
	www.obsessionwithfood.com /2004_06_01_blog-archive.html (4228 words)

	Sunset: When a French peasant has a tough goose - includes recipes
		But rillettes remain practical and hearty, and their good taste and ease of preparation make them worth considering for everyday as well as special ccasions.
		Traditionally, rillettes were a way to use tough cuts of meat and fowl, preserving them for relatively short periods.
		Serve rillettes as sandwich fillings or for open-faced sandwiches, to scoop out and serve as a first course, or even as a light entree.
	www.findarticles.com /p/articles/mi_m1216/is_v173/ai_3410701 (464 words)

	Bring Paris home with rabbit rillettes and French wines - Pittsburgh Tribune-Review
		Traditionally, rillettes are made by slowly cooking meats such as pork, goose, rabbit and duck in fat over very low heat until tender.
		The well-regarded rillettes in the medieval city of Tours in the Loire Valley moved the writer Honore de Balzac in 1836 to sing their praises as the principal course of his meals on a journey in the region.
		By offering rabbit rillettes along with other authentic, traditional dishes, such as regional handcrafted cheeses, sardine filets and andouilette sausages at Le Café du Passage, Pantanacce honors the deep rustic roots at the heart of France's culinary heritage.
	www.pittsburghlive.com /x/style/fooddrink/winecellar/s_350410.html (798 words)

	Boston.com / A&E / Food / Fish rillettes, the new tapenade
		In a place of prominence, among the slices of hams and salamis, are rillettes, the new tapenade.
		This French pate is a centuries-old tradition, first made with meat trimmings that might include pork, duck, rabbit, or goose.
		To make rillettes, meat is slowly cooked for hours at a very low temperature.
	www.boston.com /ae/food/articles/2004/12/29/fish_rillettes_the_new_tapenade (249 words)

	Cooking.com - Printer-friendly version of Recipe 1505
		Originally, rillettes were made at the time the annual pig was slaughtered for salting and preparing the meat supply for the ensuing twelve months.
		Pieces of the meat are cooked in lard for a long time to form a sort of creamy salted pate' which keeps for long periods and is eaten on bread.
		The rillettes may be prepared 24 hours in advance.
	www.cooking.com /recipes/rerecite_print.asp?No=1505 (212 words)

	Goose Rillettes By Edouard Artzner
		Goose Rillettes is made from slivers of goose meat slowly cooked in seasoned fat.
		Somewhat similar to pate but meatier, Goose Rillettes is generally served cold and can be spread on crackers, bread, or spooned into puff pastry shells as an elegant and toothsome appetizer.
		Customers purchasing Goose Rillettes By Edouard Artzner also purchased...
	www.cybercucina.com /ccdocs/products/FEY166.html (121 words)

	Coffret Douce France (Site not responding. Last check: 2007-10-12)
		All the earthy flavours of these exceptionally good rillettes are brought out by the dry fruitiness of the Giennois white wine, a combination to be experienced with the gentle nonchalance of a lover of the good things in life.
		Rillettes of pure goose-meat, 1 Pot of 180 : These Rillettes are 100% goose-meat.
		Before cooking, which lasts for five to six hours, the goose pieces are very gently sweated to get rid of excess fat this gives rillettes which are smooth on the palate but never greasy, something very rare with goose rillettes.
	www.goutsdefrance.com /products/coffret_douce_france.htm (423 words)

	Pork Rillettes Recipe - Diet Recipes To-Go
		Diet Pork Rillettes Recipe brought to you by Diet Recipes To-Go If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home.
		Pork Rillettes Recipe, one of many healthy recipes brought to you by Diet Recipes To-Go "A good cook is the peculiar gift of the gods.
		He must be a perfect creature from the brain to the palate, from the palate to the finger's end.
	www.diet.recipes-to-go.com /Pork_Rillettes.htm (337 words)

	Pork Rillettes, a recipe from Jacques Thorel, Auberge Bretonne, France on The Worldwide Gourmet
		"The rillettes I make, for which I'm sharing the recipe, are not fatty, but instead are light, spicy and peppery.
		Cover and cook in a bain marie in the oven at 110° C (225° F) for six hours, mixing often with a wooden spoon.
		When the meat begins to fall apart, the rillettes are cooked.
	www.theworldwidegourmet.com /meat/pate/rillette.htm (146 words)

	Duck Rillettes by Edouard Artzner
		Duck Rillettes is made from slivers of duck meat slowly cooked in seasoned fat.
		Somewhat similar to pate but meatier, Duck Rillettes is generally served cold and can be spread on crackers, bread, or spooned into puff pastry shells as an elegant and toothsome appetizer.
		Customers purchasing Duck Rillettes by Edouard Artzner also purchased...
	www.cybercucina.com /ccdocs/products/FEY179.html (119 words)

	Boutique pâtés et rillettes Les Fleurons de Samatan foie gras et gastronomie du Gers
		You can eat the "rillettes de canard" with fine slices of bred or toasts.
		The regular cooking of the rillette is the secret for a perfect product.
		The regular cooking of rillette is the secret for a perfect and delicious product.
	www.fleuronsdesamatan.com /uk/boutique-pates-rillette.asp (224 words)

	....and furthermore: Rabbit Rillettes & Petite Jambon
		The first thing we tried was the Rabbit Rillettes.
		It came in it's own little crock, with a thick layer of fat sealing in the meaty goodness.
		As the Rillettes warmed, the flavor and intensity increased.
	www.tdotjay.com /archives2/2005/03/rabbit_rillette.html (288 words)

	Rabbit Rillettes and Sweetbread Mousse with Still Cider Gastrique - La Face Cachée de la Pomme Cidery (Site not responding. Last check: 2007-10-12)
		Add half of the fat so that the rillettes will set when refrigerated.
		Slice the rillettes in approximately 50-g servings and arrange on a plate.
		Spread a uniform layer of sweetbread mousse on the rillettes slices.
	www.appleicewine.com /rillettes.asp (281 words)

	Becks & Posh: An Adventure in French Cooking
		I don't have a book with a rillette recipe, but I had the internet to search and a French friend who has made rillettes on several occasions.
		My French friend had suggested the secret of a good rillette is to par-cook it for a few hours on one day, leave it to rest overnight and then continue the cooking process the next day.
		The meat was then packed into ramekins before being covered with a spoonful of the still-liquid rendered fat that had been reserved from the top of the cooking pan.
	becksposhnosh.blogspot.com /2006/01/adventure-in-french-cooking.html (1882 words)

	[HERB-RECIPE] Rillettes De Canard (Compote Of Shredded Duck)
		Rillettes De Canard (Compote Of Shredded Duck) Yield: 4 Servings This recipe makes up to 6 cups And should be prepared One week in Advance.
		Active cooking time and Unattended Cooking time of 4 to 5 hours The duck's breast is not Used as it dries Out too much for both Rillettes and confit.
		Spoon the rillettes into clean stoneware dishes, leaving about 1 cm at the top.
	www.mail-archive.com /herb-recipe@yahoogroups.com/msg00086.html (442 words)

	Paté, Terrines & Rillettes from Dordogne Direct (Site not responding. Last check: 2007-10-12)
		They all come with a four year shelf life, so are very versatile as a store cupboard item for those unexpected guests.
		Like all pâtés, terrines and rillettes, they benefit from a couple of hours chilling time in the fridge before opening.
		They sum up the taste of France and when served with a glass or two of wine, you can almost imagine you're back on your favourite sun-dappled terrace in the heart of France.
	www.dddirect.co.uk /?action=buypaterillettes (110 words)

	Gourmet Food Store - Buy Foie Gras: Rillettes du Perigord - Duck Meat Pate - All Natural
		A traditional French dish, Rillettes is made of the finest duck meat and seasoned duck fat.
		The meat is simmered in spices, juices, and fat, and left to soak up as much flavor as possible.
		Traditionally a spicy dish, serve Rillettes with white wine or champagne to truly enjoy its splendor.
	www.gourmetfoodstore.com /foiegras/foie-gras-details-6876.asp (229 words)

	Pork Rillettes Recipe - Low Carb Recipes
		This Pork Rillettes Recipe is one of many in our collection of Low Carb Recipes.
		The one thing they all have in common with this Pork Rillettes Recipe, is that they can all be seen as diet recipes in one form or another.
		Comments: Serve rillettes on your favorite low-carb cracker.
	www.low-carb-recipes.co.uk /Pork_Rillettes.html (237 words)

	Rabbit Rillettes (Site not responding. Last check: 2007-10-12)
		Turn into a pot or bowl to chill, stirring from time to time to reincorporate the fat, which will otherwise rise to the top.
		Accompany with good fresh bread or thin toast, on which to spread the rillettes, and olives or tiny pickled gherkins.
		Rillettes will keep for about two weeks in the refrigerator.
	home.vicnet.net.au /~stooth/r/R907.HTM (192 words)

	Château (Site not responding. Last check: 2007-10-12)
		Duck Rillettes with whole duck foie gras, 200g : As rillettes go, a rare find : these rillettes are made with the best parts of free-range ducks reared our farmer who adds morsels of duck foie gras to his rillettes before cooking.
		Loupiac is more delicate than a Sauternes, less rich and fleshy in the mouth by virtue of being less sweet, and is an excellent accompaniment for these moist and flavoursome rillettes.
		Duck Rillettes with whole duck foie gras : Duck 70%, whole foie gras 30%, spices.
	www.goutsdefrance.com /products/chateau.htm (280 words)

	DUCK-CONFIT RILLETTES Recipe at Epicurious.com (Site not responding. Last check: 2007-10-12)
		Here a mortar and pestle is replaced by a food processor and elbow grease by a light touch — rillettes are best easily spread but not quite smooth.
		Season the rillettes with plenty of pepper and serve with toasted country bread.
		Alternatively, spoon the rillettes into ramekins, top with a layer of duck fat, and store in the refrigerator.
	www.epicurious.com /recipes/recipe_views/views/102312 (456 words)

	Rillettes and Sautéed Apple Bites - Recipe on The Worlwide Gourmet
		Rillettes are meat (pork in this case) that has been seasoned, slowly cooked in its fat, pounded and packed into ramekins.
		The cooking fat gives the rillettes a very creamy texture.
		Place a dollop of rillettes on each apple wedge.
	www.theworldwidegourmet.com /meat/charcuterie/rillette-apple.htm (127 words)

	From the Farm (Site not responding. Last check: 2007-10-12)
		Treat you with charmingly flavored pâtés and rillettes with a rare taste.
		Rillettes 100% goose, pot of 180g : Philippe Ruault takes equal care with his goose rillettes, which have won the Goose Trophy medal, awarded for rillettes from Le Mans and from the Sartre region.
		Rillettes pure pork, pot of 180g : There are two schools of thought where pork rillettes are concerned one from Le Mans, the other from Tours and Philippe Ruault favours the former, so his rillettes are made with larger pieces of meat and owe their pale colour to long, slow cooking.
	www.goutsdefrance.com /products/from_farm.htm (263 words)

	French Feast -- French gourmet food and specialty foods from France --
		Rillettes are made by gently cooking delicately seasoned meat until tender, then pounding into a smooth paste.
		Rillettes are most often made from pork, rabbit, duck, or goose meat, but you will also find rillettes made from tuna, salmon, sardines or mackerel.
		These rillettes are made from pure duck and pure goose, respectively.
	www.frenchfeast.com /products.htm (10603 words)

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