Rillettes: Not Just For Breakfast!
Posted on March 23rd, 2010 by iamnotachef
Wander into a charcuterie anywhere in France and you will see a dizzying variety of meat concoctions of various consistencies, generally known as pâté, made from an equally confusing selection of animal parts. Some are elegant, expensive, and intended for special occasions. A few are great looking but vile,
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