Chapter XI · Hors-d’Œuvres · No. 378
378—Rillettes and Rillons
Both these preparations, which belong to the province of the pork-butcher, may be found on the market.
The rillettes are served in their pots, and are always sent to the table very cold.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 378, p. 159. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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