-
notable sources of
rillettes. The term
rillette can
refer to the
final product and its
appearance when
spread on
sliced bread.
Rillettes were traditionally...
- skin or
added to a c****erole-type dish.
Confit duck leg is used to make
rillettes.[citation needed] The
traditional meat for
confit includes waterfowl such...
-
onions and ****es. Due to its
fatty texture and taste, it
resembles French rillettes.
Cretons are
usually served on
toast as part of a
traditional Quebec breakfast...
- products,
particularly (but not
limited to) pork
specialties such as pâtés,
rillettes, galantines, crépinettes, etc.,
which are made and sold in a delicatessen-style...
-
somewhat similar to pita or bakpao. It is
split and
served with pork
rillettes,
salted butter and
mogettes (white beans). It is
distinct from another...
-
Farcidure Flaugnarde Fondu creusois Pâté aux
pommes de
terre Tourtous aux
rillettes d'oie Crêpes (a very thin type of pancake,
often eaten filled with sweet...
- part of an hors d'oeuvre or
snack using ingredients such as
caviar and
rillettes.
Toast points may be
prepared as a part of a dish, as an accompaniment...
- Food
portal Cretons Fatback Galantine Gefilte fish Head
cheese Offal Rillettes Foie gras
Liver paté
Liver spread List of
spreads Livermush "Pâté, nom...
- ****an Volos,
Greece Xianyang,
China The
culinary specialty of Le Mans is
rillettes, a
shredded pork pâté.
Located at
Mayet near Le Mans, the Le Mans-Mayet...
- mushrooms, head
cheese Entrée: goose, rat tail radishes, cornichons, pork
rillettes Dessert: pork
blood ice cream, peaches, duck fat
buttermilk biscuits,...
