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Rillettes could be stored in crocks for several months. In Anjou, rillaud was a speciality, plated in the shape of a pyramid and topped with the pig's tail; the rillettes were proudly displayed to the guest of honor. In time the rillette cooking style was applied to game birds, wild rabbit, and fish.
Both the Dictionnaire de l'Académie française and the Oxford English Dictionary (OED) date the term back to the 12th century. The former gives the original meaning as a "culinary preparation consisting of minced meat or fish surrounded by dough and baked in the oven"; [1] the OED's definition is "a pie or pastry usually filled with finely minced meat, fish, vegetables, etc." [2] The French ...
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground pork shoulder in milk or water in a large pot, then seasoning with onions and a mixture of spices.
Charcuterie (pronounced shar-KOO-tuh-ree) is French for cured or otherwise preserved meats (it’s also a deli or shop that sells cooked, processed, and cured meats, particularly pork).
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
Rillettes – French paste made with pork or other meats and sometimes with anchovies, tuna, or salmon; Schmaltz – rendered (clarified) chicken or goose fat; Sobrassada – typical from the Balearic Isles, made from pork, paprika, salt, and other spices; Sunflower butter; Tahini – paste made from ground, husked, hulled sesame seeds
In a restaurant context, confit is usually served after further preparation. Whole confit leg is baked to crisp the skin or added to a casserole-type dish. Confit duck leg is used to make rillettes. [citation needed]
Rillettes (spreadable paste made from braised meat and rendered fat, similar to pâté) Gratin de blettes (spinach beet gratin) Burgundy. Gruyère Cheese Gougères.