Rillettes from Tony Bilson's Recipe Book by Tony Bilson
Rillettes are a pleasure to cook, always filling the kitchen with-rich aromas. The rustic character of rillettes makes them suitable for a casual lunch accompanied by a light red wine.
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
Ingredients
- 3 tbl diced carrot
- 2 onions, chopped
- 4 cloves garlic, crushed
- 1 sprig thyme
- 500 g back fat, minced
- 500 g lean pork, cubed
- 250 g veal, cubed
- good pinch allspice and nutmeg
- 375 ml semillon
- 1 cup chopped parsley
- 1 bay leaf
- 1 sprig marjoram
- 1 tsp salt
- 12 peppercorns
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