Recipe - California Rillettes

2 tablespoon Flatleaf parsley leaves
1 tablespoon Fresh tarragon leaves
1 2inch piece red onion
1 cup Cooked meat (chicken; veal,
beef or fish)
1 teaspoon Lemon zest
1 teaspoon Lemon juice
6 tablespoon Unsalted butter
1 teaspoon Fine sea salt; or to taste
1 teaspoon Freshly ground black pepper;
or to taste

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 MCRecipe Digest V1 #882 by "Crane Walden cranew@foothill.net"
cranew@foothill.net on Nov 4, 1997