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Rilettes Recipe

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This recipe for Rilettes is from French Cuisine, A Traditional Experience, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lb. Boston butt
1 T. salt
1 tsp. pepper
2 bay leaves
1 lg. handful fresh thyme
3 small onions, minced
1 garlic clove, minced
1 big parsley bunch
French baguette
Directions:
Directions:
This must be made at least a day ahead. Cut meat into 1" cubes and put them in a casserole dish with salt, pepper, thyme, bay leaves, garlic, and onion. Fill pan up with water so that it is level with the meat, about 8 cups. Bring to a boil and simmer for about 2 1/2 hours with a lid covering about 3/4 of the pan. The more meat you have, the longer it will take to cook. Once it has finished cooking, use a potato masher to break up pieces and create a paste. Add salt if necessary and simmer for another 30 minutes. Put into a terrine, place a heavy lid on top, and refrigerate. Leave in the refrigerator for one day or overnight.
The next day, slice baguette and place on baking sheet under the broiler. Once lightly browned, remove from oven, flip slices over, and return to the oven. After both sides have been browned, spread pork mixture over toasted bread.
Personal Notes:
Personal Notes:
Grand'Mere Cecile's recipe, the best!

 

 

 

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