Title: California rillettes
 Categories: Appetizers, Spreads
      Yield: 8 Servings
 
      2 tb Flat-leaf parsley leaves
      1 tb Fresh tarragon leaves
      1    2-inch piece red onion
      1 c  Cooked meat (chicken; veal,
           -beef or fish)
      1 ts Lemon zest
      1 ts Lemon juice
      6 tb Unsalted butter
      1 ts Fine sea salt; or to taste
      1 ts Freshly ground black pepper;
           -or to taste
 
  In a food processor or blender, process ingredients until finely
  pureed and well blended. Taste, adjust seasoning, pack into ramekins
  and chill. Serve with toast or crackers.
  
  NOTES : Serves 8 as an appetizer, 3 per person.  These are good
  served with a dab of honey mustard and a leaf of fresh tarragon as a
  garnish. Prep time assumes you have cooked meat on hand. Reprinted in
  The Sacramento Bee 9/17/97. Recipe