Recipe for California Rillettes

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Yield:

8 Servings

Ingredients:

Amount	Ingredient
2 tbl	Flat-leaf parsley leaves
1 tbl	Fresh tarragon leaves
1 x	2-inch piece red onion
1 cup	Cooked meat (chicken, veal, beef or fish)
1 tsp	Lemon zest
1 tsp	Lemon juice
6 tbl	Unsalted butter
1 tsp	Fine sea salt, or to taste

Instructions:

Instructions: 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

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