I agreed to give up rillettes for a night and meet her.

Remove the rillettes from the refrigerator about an hour before you plan to eat them.

Rillettes should be soft enough to spoon out, so remember to remove the jar several hours before dinner.

These rillettes have lovingly been referred to as "brown jam".

The first of the rillettes is brought out, a classic pork, followed immediately by a rabbit version.

One of the few letdowns is dry and underseasoned rillettes.

Rillettes could be stored in crocks for several months.

Due to its fatty texture and taste, it resembles French rillettes.

Creamy rillettes of duck with toast and a fine mixed salad also hit the mark.

The meat is softened by boiling and separated into very fine fibers or rillettes.

Get ready for rillettes, a positively creamy blend of meat, fat and spice.

In general most rillettes are served at room temperature, as a spread with toast points, much like a paté.

The meat, moist and slippery like buttery rillettes, fell from the bone.

Pour over the rillettes (taking care to leave the sediment) enough strained fat to fill the jar.

Another bistro standard is rillettes, sort of a spread made with with pork or rabbit.

The lamb's-neck rillettes is the easiest recipe of all.

'Rillettes' is a preparation of meat similar to pâté.

Rillettes were traditionally made with fatty pork belly or pork shoulder.

Eventually several preparations for seafood rillettes were developed including an anchovy, tuna, and salmon version.

Thus rillettes, the French potted pork dish, becomes pulled pork spread.

In Quebec, cretons are similar to rillettes.

Dishes on the menu might include wild boar rillettes, pappardelle with duck, Atlantic salmon.

Helene Darroze, 30, who made a rillettes of duck, probably has the most dramatic story of the three chefs.

A recent lunch began with an amuse-gueule: wonderful rillettes of duck surrounded by irresistibly crisp little bits.

A simple sandwich of rillettes (a spreadable pate) with cornichons ($5.95) is also excellent.