ReceptnaptárAssiette de charcuterie (mixed charcuterie platter)
A French charcuterie platter: dry sausage, country pâté, rillettes and ham with cornichons, mustard and fresh baguette. A cold lunch or aperitif in 10 minutes.
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Ingredients
Method
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- Take the meats out of the fridge 20-30 minutes before serving so their flavour comes through.
- Slice the dry sausage thinly on the diagonal; fold the ham loosely rather than laying it flat on the board.
- Put the pâté on the board in 1 cm slices and the rillettes in a small bowl.
- Put the cornichons and pearl onions in small bowls and the mustard separately.
- Slice the baguette on the diagonal (toast lightly if you like) and serve alongside; offer butter too if you wish.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Allow about 80-100 g of meats per person as a starter, 150 g as a main.
- A light red (e.g. Beaujolais) or a dry white goes well with it.
Frequently asked questions
What are rillettes?
Pork or duck slowly cooked for hours in its own fat, then shredded into a spread; eaten on bread.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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