Title: California Rillettes
Yield: 8 Servings
Categories: Appetizers, Spreads
Ingredients:
2 tb Flat-leaf parsley leaves
1 tb Fresh tarragon leaves
1 2-inch piece red onion
1 c Cooked meat (chicken; veal,
-beef or fish)
1 ts Lemon zest
1 ts Lemon juice
6 tb Unsalted butter
1 ts Fine sea salt; or to taste
1 ts Freshly ground black pepper;
-or to taste
In a food processor or blender, process ingredients until finely pureed and
well blended. Taste, adjust seasoning, pack into ramekins and chill. Serve
with toast or crackers.
NOTES : Serves 8 as an appetizer, 3 per person. These are good served with
a dab of honey mustard and a leaf of fresh tarragon as a garnish. Prep time
assumes you have cooked meat on hand. Reprinted in The Sacramento Bee
9/17/97.
Recipe by: Home Chef Essential Cooking Series
Posted to MC-Recipe Digest V1 #882 by "Crane Walden "
on Nov 4, 1997
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