Pâté, Rillette

Rillettes are a French preparation of meat similar to pâté.
Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until
it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste.


A sausage is a food usually made from ground meat with a skin around it.
Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic


A terrine is a French forcemeat loaf similar to a pâté, made with more coarsely chopped ingredients.
Terrines are usually served cold or at room temperature.


Debone = Remove the bones from.. Before cooking, the chicken breasts should be deboned with a small, sharp knife.