Another

random recipe?
Traffic
  • Recipe seen 21,283 times
    • Rating
    • Already noted 1 times
    • Average note : 0.0/3





Recipes

Fried rillettes

Fried rillettes
Rilletes formed into thin cakes and fried. This allows the fat to drain off during cooking and leaves crunchy and tasty discs of lean meat which can be served with mashed potato (purée).
- Add this recipe to my binder (Read more...)
- Follow this recipe
- Post a comment about this recipe
- See comments on this recipe
Short version - Short version with photos
Recipe as slideshow
Pdf short version
- Send this recipe to a friend
- E-mail me about this recipe
- Subscribe to news list
- List of recipes in category
- List of all the recipes

Other recipes of the same category

 Miscellanous
  Gratins
Endives Gratin Dauphinois

For 4 people, you will need:



Nutritional information:

Whole recipe
Calories
1734
87%
Proteins
30g
12%
Carbohydrates
66g
6%
Fats
150g
23%
 Per 100 g 
Calories
289
14%
Proteins
5g
2%
Carbohydrates
11g
1%
Fats
25g
4%
 Per person 
Calories
433
22%
Proteins
7g
3%
Carbohydrates
16g
2%
Fats
37g
6%

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 14 min.
Cooking : 15 min.
Start to finish : 29 min.
Preservation : A few minutes once cooked, but they can also be reheated.


At what time?

At what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

 For 4 people : 1.98 €
 Per person  : 0.50 €

 Change currency:

 Note : These prices are only approximate. Read more...



Step by step recipe:

Heat the serving plates.



Flatten 200 g Rillettes into thin cakes in a non-stick pan.
Fried rillettes : Photo of step #1
Put the pan on high heat and allow the fat to run out, mopping it up from time to time with absorbant paper.
Fried rillettes : Photo of step #2
Stop when the cakes are well fried.
Fried rillettes : Photo of step #3
Place a disc onto each plate.
Fried rillettes : Photo of step #4
Cover with 2 spoonsful of hot mashed potato (or potato rissoles, if you know how to make them).
Fried rillettes : Photo of step #5
Top with a second rillettes cake.

Serve with a little green salad.
Fried rillettes : Photo of step #6

Remarks:

You will notice that the rillettes you buy in the shops have a lot of fat and not much meat, so it is far better to make your own rillettes, if you can.

And to drink?

A red wine with plenty of tannin, such as a Cahors.

Source:

After Alan Passard.

Last modified on: December 11th 2011

Back to top of page



You might also like:

Courgettes (zuchinis) Avengers' potatoesGratin DauphinoisEndives Melting Epoisse on toast Potato and broccoli gratinPotato and two ham gratinPan-baked hash brown (Hash-brown casserole)
Nota: Rollover photos with your mouse to see recipe title.


Post a comment or question:

You are welcome, if you wish, to comment on this recipe: why you like it or not, what you have changed, what results it gave, point out a mistake or omission, etc. You can also ask a question. I answer all questions (in a broken English, sorry) unless someone else does it before me.
Please feel free to say what you think, I'm always very interested in your opinion. Your comment will appear on line with the recipe, so please write in standard readable English, not SIM or only in CAPITALS, otherwise your comment may be rejected.

Please look at advice for submitting a comment or image (what you should or should not do). By the way, don't type your e-mail address in the comment, otherwise you might be spammed.

Your first name or pseudo: (optional).

Please check/tick this box to show that you are a real human being (protection against Spam)*.


I am not a leaving thing

You can also get a RSS feed on last comments of this recipe.

Back to top of page


Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.
Note: You will need to confirm that you want to follow this recipe.
My e-mail address is:

Please check/tick this box to show that you are a real human being (protection against Spam).


I am not a leaving thing