|By Point83702 (Point83702) on Wednesday, July 17, 2002 - 03:02 am: Edit|
I just read a menu that had crab rilletes with shrimp. Any comments on this from a classically educated chef? Are there really any rules left when it comes to culinary french, or is crab rillettes acceptable to everyone.
|By Sam (Sam) on Wednesday, July 17, 2002 - 07:25 pm: Edit|
being that rilletes is meat cooked in fat then shredded, pulled or whathaveyou, then stored in a crock w/ a layer of fat, akin to a confit, & served w/ crackers, crostinis, croutes, ect...should resemble a rough pate.....I would have "dubbed" it shellfish rilletes; but as the term confit has been used for everything from fruits to vegetables to grains to all sorts of species of meats, there were some fish rillete recipes I did find....sam sears, cec