rillettes

American  

[ri-lets, ree-yet] / rɪˈlɛts, riˈyɛt /

noun

(used with a singular or plural verb)

1. an appetizer made usually of pork or goose meat that is diced, seasoned, cooked, and then pounded or ground to the consistency of a spread.

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Etymology

Origin of rillettes

Borrowed into English from French around 1885–90

Example Sentences

He invited me to his place for pâté, rillettes and wine.

From Washington Post

The honor of the pre-dinner nosh, meanwhile, usually falls to charcuterie, a category of cooked or cured meat like dry-aged ham, potted pâté, or rillettes.

From Salon

You’ll find marvelous “piggy” rillettes, bordered in an inch of fat, under the heading “French things we pretend are Italian,” for instance.

From Washington Post

None of the sides are as compelling as the steaks themselves and a few of the browner items, like the lukewarm bone marrow-onion “gravy” served with the rillettes, seem to have lost their pep on the trans-Atlantic voyage.

From New York Times

Two fine, hollow Yorkshire puddings accompany a jar of steak-and-bacon rillettes.

From New York Times