California rillettes
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Flat-leaf parsley leaves |
| 1 | tablespoon | Fresh tarragon leaves |
| 1 | 2-inch piece red onion | |
| 1 | cup | Cooked meat (chicken; veal, beef or fish) |
| 1 | teaspoon | Lemon zest |
| 1 | teaspoon | Lemon juice |
| 6 | tablespoons | Unsalted butter |
| 1 | teaspoon | Fine sea salt; or to taste |
| 1 | teaspoon | Freshly ground black pepper; or to taste |
Directions
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 <cranew@...>" <cranew@...> on Nov 4, 1997