Since this delightful Richard Wilbur poem focuses on fine lexical distinctions, I figure it’s LH material; it’s from his 1966 collection The Mind-Reader (I reproduce the text in my Collected Poems 1943-2004):
Rillons, Rillettes
RILLETTES: Hors d’oeuvre made up of a mash of pigmeat, usually highly seasoned. Also used for making sandwiches. The Rillettes enjoying the greatest popularity are the Rillettes and Rillons de Tours, but there are Rillettes made in many other parts of France.
RILLONS: Another name for the Rillettes, a pigmeat hors d’oeuvre. The most popular Rillons are those of Blois.
— A Concise Encyclopedia of Gastronomy, edited by Andre L. Simon
Rillons, Rillettes, they taste the same,
And would by any other name,
And are, if I may risk a joke,
Alike as two pigs in a poke.The dishes are the same, and yet
While Tours provides the best Rillettes,
The best Rillons are made in Blois.
There must be some solution.
Ah!—Does Blois provide, do you suppose,
The best Rillettes de Tours, while those
Now offered by the chefs of Tours
Are, by their ancient standards, poor?Clever, but there remains a doubt.
It is a thing to brood about,
Like non-non-A, infinity,
Or the doctrine of the Trinity.
Me, I am very fond of rillettes; I have no opinion on rillons.
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