Rillettes

Rillettes or groove tablets are one of the German " Pottsuse " and the Austrian Verhackert like French bread spread made from cooked and preserved in its own juice and fat meat, which is made especially in the area around Le Mans ( Sarthe).

In the traditional preparation of rillettes only salt and pepper and pork, breast of goose or duck breast are used, they are but also from other foods such as tuna, salmon, or wild (hare ) and beef or veal ( rillettes de langue de veau [ calf's tongue ] ) was prepared. The meat can also be mixed. The meat is boiled for several hours with a lot of fat and greens until it engages easily from the bones. It can also be cooked in a closed roaster in the oven. The pieces of meat are roughly crushed, the fibers remain intact and form with the cooled fat a firm but still spreadable mixture.

The mass is filled into glass jars with lids and covered with a layer of fat. It remains stable for several months to a year. But mostly available in France are also fresh products of sausage counters or in refrigerated section in which the material is sold without or with very little fat layer. The shelf life is then about four weeks.

Rillettes is served as a spread on baguettes, often as a starter.

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Http://www.duden.de/rechtschreibung/Rillette

• Appetizer
• French Food
• Meat and sausage products
• Spread