Preparation info

  • Serves


    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

Rillettes are not very far removed from the English potted meat, which is essentially cooked meat, pounded to a paste, and mixed with a little fat to make it rich and spreadable.

With a food processor, you can make all manner of potted meat and fish. All you need to do is cut the cooked meat into pieces, and put it in the bowl of the food processor with about half the quantity of softened butter, perhaps a little wine, vermouth, Madeira or port, some seasoning and herbs, and process