Toogs Posted August 11, 2010 Share Posted August 11, 2010 My lucky little sister just returned from a summer in Europe, and brought back a load of pate/rillettes/etc from that region. She loved the wines and wants to find some to have with the edibles. A brief peek at the internet told me to stop looking and ask here for locally available suggestions. Thanks! Link to comment Share on other sites More sharing options...
Toogs Posted August 11, 2010 Author Share Posted August 11, 2010 Here's exactly what she has, if any super geeks want to get specific with a pairing. Rillettes d'Oie (goose) -- viande d'oie, sel, poivre, Cognac Grillons de Canard (duck) -- viande de canard, sel, poivre, Cognac Terrine de Canard -- viande de canard, viande de porc, foie de volaille, oeufs, lait, Madere, sel, poivre Terrine de Lascaux au foie de Porc (Lascaux is where this feast comes from) -- lard, foie de porc 30%, oeufs, lait, Cognac, sel, poivre Terrine de Sanglier aux Chataignes -- gras et maigre de porc, viande de sanglier, chataignes, oeufs, lait, Madere, Cognac, sel, poivre, vin rouge, oignon, thym Pate de Foie de Volaille -- viande de porc, foie de volaille 30%, oeufs, lait, oignons, Madere, sel, poivre Link to comment Share on other sites More sharing options...
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