rillettesn.

Brit.

/ˈriːjɛt/, U.S.

/riˈjɛt(s)/

Forms: 1800s rilletts, 1800s– rillette, 1800s– rillettes.

Origin: A borrowing from French. Etymon: French rillettes.

Etymology: < French rillettes (1833 or earlier; 1842 or earlier in rillettes de Tours : see rillettes de Tours) < rille long strip of fatty bacon (1456 in Middle French as reylle ; now French regional; transferred use of reille rail n.²) + -ettes , plural of -ette -ette suffix. O.E.D. Suppl. (1982) gives only the non-naturalized pronunciation (riyet) /rijɛt/.

With plural agreement. Meat (esp. pork) or fish which has been cooked slowly in fat, shredded, and then cooled to form a paste. Also in singular in same sense. rillettes de Tours: pork prepared in this way in a manner traditional in the Tours region of France.

ΘΚΠ

the world > food and drink > food > animals for food > preserved meat > [noun] > tinned meat

rillettes1858

Fanny Adams1884

tinned dog1895

Harriet Lane1896

Maconochie1901

monkey meat1918

Spam1937

luncheon meat1945

the world > food and drink > food > additive > relish > [noun] > pâté

terrine1702

foie gras1818

Strasbourg pâté1827

pâté1841

rillettes1858

goose liver1860

liver pâté1860

pâté de foie gras1892

pâté de campagne1931

pâté maison1947

rough pâté1961

1858 Times 7 Apr. 13/3 Rillettes, from Tours, 4s.

1889 J. Whitehead Steward's Handbk. iv. 420/1 Rillettes de Tours, cold cakes of meat of the head-cheese order. At the Paris ham fairs the rillette makers build up fancy pyramids of small rillettes and decorate them.

1892 Ann. Universal Med. Sci. I. g-35 Fatty foods are recommended: as sardines in oil,..goose-fat, rillette, ham, [etc.].

1894 G. Du Maurier Trilby I. iii. 238 Tongues, hams, rillettes de Tours..for the supper.

1941 Wisconsin State Jrnl. 27 Sept. 1/1 The Frenchman..has no butter or cheese, no sausage or ‘rillettes’ to put on his black bread.

1969 Times 18 Dec. 15/8 All those delicious cold, ready to eat and dressed fish dishes, quiches lorraines and rillettes you usually only find in Paris.

1987 Herald (Melbourne) (Nexis) 8 July (Taste section) 4 Described by our waiter as a mousse, it is more of a fish rillette on a tomato concasse.

2003 L. Chesterman Flavourville 198 His rillettes de Tours are fine-textured, rich, and melting.

This entry has been updated (OED Third Edition, June 2010; most recently modified version published online June 2022).

单词	rillettes
释义	rillettesn. Brit. /ˈriːjɛt/, U.S. /riˈjɛt(s)/ Forms: 1800s rilletts, 1800s– rillette, 1800s– rillettes. Origin: A borrowing from French. Etymon: French rillettes. Etymology: < French rillettes (1833 or earlier; 1842 or earlier in rillettes de Tours : see rillettes de Tours) < rille long strip of fatty bacon (1456 in Middle French as reylle ; now French regional; transferred use of reille rail n.²) + -ettes , plural of -ette -ette suffix. O.E.D. Suppl. (1982) gives only the non-naturalized pronunciation (riyet) /rijɛt/. With plural agreement. Meat (esp. pork) or fish which has been cooked slowly in fat, shredded, and then cooled to form a paste. Also in singular in same sense. rillettes de Tours: pork prepared in this way in a manner traditional in the Tours region of France. ΘΚΠ the world > food and drink > food > animals for food > preserved meat > [noun] > tinned meat rillettes1858 Fanny Adams1884 tinned dog1895 Harriet Lane1896 Maconochie1901 monkey meat1918 Spam1937 luncheon meat1945 the world > food and drink > food > additive > relish > [noun] > pâté terrine1702 foie gras1818 Strasbourg pâté1827 pâté1841 rillettes1858 goose liver1860 liver pâté1860 pâté de foie gras1892 pâté de campagne1931 pâté maison1947 rough pâté1961 1858 Times 7 Apr. 13/3 Rillettes, from Tours, 4s. 1889 J. Whitehead Steward's Handbk. iv. 420/1 Rillettes de Tours, cold cakes of meat of the head-cheese order. At the Paris ham fairs the rillette makers build up fancy pyramids of small rillettes and decorate them. 1892 Ann. Universal Med. Sci. I. g-35 Fatty foods are recommended: as sardines in oil,..goose-fat, rillette, ham, [etc.]. 1894 G. Du Maurier Trilby I. iii. 238 Tongues, hams, rillettes de Tours..for the supper. 1941 Wisconsin State Jrnl. 27 Sept. 1/1 The Frenchman..has no butter or cheese, no sausage or ‘rillettes’ to put on his black bread. 1969 Times 18 Dec. 15/8 All those delicious cold, ready to eat and dressed fish dishes, quiches lorraines and rillettes you usually only find in Paris. 1987 Herald (Melbourne) (Nexis) 8 July (Taste section) 4 Described by our waiter as a mousse, it is more of a fish rillette on a tomato concasse. 2003 L. Chesterman Flavourville 198 His rillettes de Tours are fine-textured, rich, and melting. This entry has been updated (OED Third Edition, June 2010; most recently modified version published online June 2022). < n.1858
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