Text 213, 77 rader
Skriven 2008-01-03 20:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Asian Market shopping
=================================
 CS> I had all those lovely duck recipes, now gone (poot).

 CS> just email the lot?
                         
They're on their way: duck, goose and the odd one with duck sauce,
goose neck barnacles or gooseberries that snuck into the packet.[g]

 CS> was pruning and cleaning my MM
 CS> got it down to just 42000 recipes

A good start is flagging and deleting anything that has Kool-Whip,
Jell-O, Lite *, Bisquik, Velveeta or Campbell's cream of * in it. [g]

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Rillettes
Categories: French, Pork, Info
  Servings: 1 info file

           Rillettes

Rillettes (French for "planks") is a preparation of meat similar to
pate. Originally made with pork, the meat is cubed or chopped,
salted heavily and cooked slowly in fat until it is tender enough to
be easily shredded, and then cooled with enough of the fat to form a
paste. They are normally used as spread on bread or toast and served
cold.

Rillettes are also made with other meats, goose, duck, chicken, game
birds, rabbit and sometimes with fish such as anchovies, tuna or
salmon.

The term rillette, meaning plank, perhaps refers to the final
product and its appearance when spread on sliced bread. Rillettes
were traditionally made with fatty pork belly or pork shoulder. The
meat was cubed, heavily salted, and cured for twelve hours. The meat
was then cooked slowly over low flames until very tender. That being
done, the flesh was raked into small shreds and blended with the
warm cooking fat to form a rustic paste. Rillettes could be stored
in crocks for several days.

In Anjou, rillaud was a specialty, 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. Eventually several
preparations for seafood rillettes were developed including an
anchovy, tuna, and salmon version. Though the fish is not actually
cooked in the fat, it is blended with fat to form the characteristic
paste-spread. The soft, smooth texture is a deciding factor in
determining a good rillette dish. Like cassoulet or fondue, this
French dish has its many regional definitions. In general most
rillettes are served cold, as a spread with toast points, much like
a pate.

Pork rillettes from the Northwestern regions of Tours and Anjou are
famous for their rich texture and bronze color achieved during the
cooking process. These rillettes have lovingly been referred to as
"brown jam." Rillettes from the adjacent departement of La Sarthe
are distinguished by a more rustic texture, complete with larger
pieces of pork and less color. Health-conscious diners may fail to
appreciate the culinary merits of rillettes but some chefs are
capable of realizing the potential of this age old technique.

In Quebec, cretons are similar to rillettes.

From: Wikipedia, The Free Encyclopedia
 
MMMMM-------------------------------------------------

Cheers

YK Jim


___ Blue Wave/QWK v2.20 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)