RILLETTES DE TOURS
(Cretons Canadiens)
Three lbs. shoulder of fresh pork, 3 lbs. cutlets of pork, 1 filet of pork, 2 pork kidneys, 2 lbs. of kidney fat, 1 pint of water, 3 tablespoons of salt, pepper, and 4 onions minced fine with the pork fat. Chop the meat into small dice, mince the fat and kidneys very fine; let all boil gently for 4 hours. About ½ hour before removing from the fire, add 1 teaspoonful of mixed spices and ¼ lb. fresh mushrooms cut in large pieces. Line a mould with half-set aspic; when set, pour in the mixture, pour over more aspic.
This is excellent for a cold supper or can be used as pâté de foie gras, and it may be moulded in buttered dishes without the aspic.