Made of meat or poultry (traditionally pork, goose or duck, but also fish and rabbit) that has been cooked in seasoned fat and then shredded or pounded into a paste to be served cold. To mature the rillettes once they're made, they're usually placed in ramekins and a thin layer of fat is spread over the top to seal them during a storage and aging period. This meat paste can be served as an appetizer, spread on vegetables, crackers or bread.
Rabbit and Rosemary Rillettes with Warm Potatoes and Shallots
Guy Savoy, restaurant Guy Savoy, Paris
In collaboration with the Charcuterie and Catering Information Center
Photo : CICT / Infocharcuteries
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