14. Carrot Spread

In 1997, I experienced for the first time a piece of crusty bread slathered with rillettes d’lapin. Rillettes are the traditional French version of potted meat. The meat is cooked to the point where it easily shreds. It is then cooled and packed in fat to preserve it. When served, the meat is served with the fat that clings to it, usually on thick pieces of rustic bread.