Rillettes
Meat, usually pork, slowly cooked in seasoned fat and made into a smooth paste, then packed and sealed with a thin layer of fat. Served cold.
Rillette A smooth paste made from pork or poultry meat cooked in lard.
Rissole A dish made of meat or fish coated with breadcrumbs, shaped into cakes and fried.
Rocket A green salad vegetable with a peppery flavor. Also known as arugula.
Rillettes - a pâté of pork that is somewhat coarser than liver pâtés.
Rind - outer shell or peel of fruit.
Risotto - Italian rice dishes. A risotto is rather like a pilaf, and may have any number of flavorings.
Rillette
A paste made from pork, rabbit, goose or poultry meat cooked in lard. The smooth pounded meat is potted and served as a cold hors d'oeuvre.
Risotto ...
Rillettes are a French dish of cooked, potted pork, poultry (esp. duck) or fish mashed and preserved in its fat, usually served cool and spread on bread.
Rioja is wine producing area and name for the wine grown in Spain near the French border.
Rillette:
A coarse, highly spiced spread made of meat or poultry and always served cold. This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.
rillettes (d'oie): minces spread of pork (goose), or duck, fish, rabbit
rillons: usually pork belly, cut up and cooked 'til crisp
rince doigt: finger bowl ...
duck rillette
sour cream gravy pork chop
dairy free oatmeal chocolate chip cookies ...
Goose (Or Duck) Rillettes
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"jeeesus!! You make 'rillettes' and me stupid French self, I have never ever made any!! I have a 'foie gras making' week end planned with friends but,..." more ...
This includes sausages, hams, pates, and rillettes. This term may also imply the shop in which these products are sold and the butchers who produce it.
rillettes: a kind of potted meat, similar to pâté--but preserved with a layer of fat, like confit
rince-doigts: finger bowl
ris: sweetbreads (e.g., ris d'agneau, lamb sweetbreads; ris de veau, calf sweetbreads) ...
Charcuterie - The French word for the variety of pork preparations that are cured, smoked, or processed. This includes sausages, hams, pates, and rillettes.
loin of venison with butternut squash, roasted salsify, venison jus with dark chocolate and Brussels sprout salad
Tandoori breast of pigeon, black lentils, kachumber salad and naan bread
Cheese and spinach soufflé with anchovy sauce
Duck rillettes ...
" It is a Dutch version of an Indonesian meal consisting of hot rice accompanied by several (sometimes 20 or 40) small, well-seasoned side dishes of seafoods, meats, vegetables, fruits, sauces, condiments, etc. Rillette ...
specialties, such as sausages, ham, rillettes, galantines, and pates,
made in a French butcher's shop.
charcutiere (Fr.) Sauce Robert with julienne of gherkins added just
before serving; served primarily with grilled pork chops and other
meats.
 See also: Onion, Pepper, Potato, Pork, Olive
  
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