I know you’re wondering why I’m not talking about chocolate since I just posted a slew of chocolate faqs. But I made this recipe for a birthday party last weekend and had to share it.
You can curse me now…but thank me later once you’ve tasted it.
…and yes, you’re welcome. (In advance.)
A recent story on CNN talked about how America’s Favorite French President, Nicolas Sarkozy, was not bourgeois, noting that he didn’t grow up in a rarified family and as the (American) commentator exclaimed…“He didn’t grow up eating pâté!”
I thought that was pretty funny since meaty pâtés and rillettes aren’t upscale delicacies in France, but are considered everyday fare. And some of the best pâtés I’ve had were country-style spreads, or rillettes. Rillettes are usually made with long-cooked salted pork, rabbit, or goose, which is them shredded then mashed with fat to produce a rich, rustic paste for spreading on bread.
If you get a bad one, you’ll think you’re being served something intended for Rover.
But a good one, the best rillettes you find, are nearly buttery-smooth and rich with the taste of fork-tender meat.
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