-
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...
- Food
portal Cretons Fatback Galantine Gefilte fish Head
cheese Offal Rillettes Foie gras
Liver paté
Liver spread List of
spreads Livermush "Pâté, nom...
- mushrooms, head
cheese Entrée: goose, rat tail radishes, cornichons, pork
rillettes Dessert: pork
blood ice cream, peaches, duck fat
buttermilk biscuits,...
- of
Rillettes, but
chooses to stay with her
master and
friends or
surrogate brother and family, yet she is
happy to take
holidays in the
Rillettes' household...
-
European Union in 2011.
Remoulade –
European cold
sauce based on
mayonnaise Rillettes –
French paste made with pork or
other meats and
sometimes with anchovies...
- It
looks somewhat similar to pita or bakpao. It is
served with pork
rillettes,
salted butter and
mogettes (white beans). It is not to be
confused with...
- ****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...
- products,
particularly (but not
limited to) pork
specialties such as pâtés,
rillettes, galantines, crépinettes, etc.,
which are made and sold in a delicatessen-style...
