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

Related recipes