|
Title: California Rillettes Categories: Appetizers, Spreads Yield: 8 Servings 2 tb Flat-leaf parsley leaves 1 tb Fresh tarragon leaves 1 2-inch piece red onion 1 c Cooked meat (chicken; veal, -beef or fish) 1 ts Lemon zest 1 ts Lemon juice 6 tb Unsalted butter 1 ts Fine sea salt; or to taste 1 ts Freshly ground black pepper; -or to taste In a food processor or blender, process ingredients until finely pureed and well blended. Taste, adjust seasoning, pack into ramekins and chill. Serve with toast or crackers. NOTES : Serves 8 as an appetizer, 3 per person. These are good served with a dab of honey mustard and a leaf of fresh tarragon as a garnish. Prep time assumes you have cooked meat on hand. Reprinted in The Sacramento Bee 9/17/97. Recipe by: Home Chef Essential Cooking Series Posted to MC-Recipe Digest V1 #882 by "Crane Walden |