Rillettes de Tours (Cretons Canadiens)

Name: Rillettes de Tours (Cretons Canadiens)
Ingredients: Three lbs. shoulder of fresh pork; 3 lbs. cutlets of pork; I filet of pork; 2 pork kidneys; 2 lbs. of kidney fat; i pint of water; 3 tablespoons of salt; 1 teaspoonful of mixed spices; X ^b. fresh mushrooms

From Allied cookery, 1916

Excellent for a cold supper or can be used as pate de foie gras.

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 13. The excerpt below is the record exactly as published.

RILLETTES DE TOURS (Cretons Canadiens) ZThree lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, I filet of pork, 2 pork kidneys, 2 lbs. of kidney fat, i pint of water, 3 tablespoons of salt, pepper, and 4 onions minced fine with the pork fat. Chop the meat into small dice, mince the fat and kidneys very fine; let all boil gently for 4 hours. About yi hour before removing from the fire, add I teaspoonful of mixed spices and X ^b. fresh mush- rooms

Cook this with the app: pantry check, scaling, and the assistant.