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By French Tart on February 1, 2008
"This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons,..."
Ingredients: quatre-epices, dry white wine...
Prep Time: 1 hrs
Total Time: 3 hrs