Variation on the same theme. Get several pounds of pork, some fat, some lean, chops or legs, and chop it very finely. Begin the cooking. Also boil in a court-bouillon without vinegar a piece of pig’s liver (half a pound for about three or four pounds of rillettes); when well cooked pound it well, add it to the pork meat, mix well, add salt and a good deal of pepper. Bring to the boil, stirring all the time, and then cook more slowly till ready. Remove from the fire, stirring occasionally, so that the fat and the lean remain well mixed. Wait till the fat is half set to put in pots.
For both these pâtés the proportion of fat and lean is rather a question of taste. On the whole, the best is half and half, which you usually get in using the streaky parts of the pork for the rillons, and a pound of lean to a pound of fat for the rillettes.