Crossword Solver > found answer > RILLETS

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CROSSWORD
ANSWER

rillets

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The answer RILLETS has 2 possible clue(s) in existing crosswords.

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The word RILLETS is VALID in some board games. Check RILLETS in word games in Scrabble, Words With Friends, see scores, anagrams etc.

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Definitions of rillets in various dictionaries:

noun - a small rill

Word Research / Anagrams and more ...

Keep reading for additional results and analysis below.

Possible Crossword Clues
Brooks of little consequence
Small creeks

Last Seen in these Crosswords & Puzzles
Feb 1 2009 New York Times
Sep 13 2002 New York Times

Rillets might refer to
Rillettes (; French: [ʁijɛt]) are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature. * Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon. * Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes. * The term rillette perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. I

Rillets might refer to

Rillettes (; French: [ʁijɛt]) are a preparation of meat similar to pâté. Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature.
* Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit and sometimes with fish such as anchovies, tuna or salmon.
* Sarthe (Le Mans), Tours, and Anjou, all in central France, are notable sources of rillettes.
* The term rillette perhaps refers to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat was cubed, salted and cured, cooked slowly over low heat until very tender, then raked into small shreds and blended with the warm cooking fat to form a rustic paste. Rillettes could be stored in crocks for several months. I

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