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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

French-Canadian Creton (Spicy Pork Pate) Recipe

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This recipe for French-Canadian Creton (Spicy Pork Pate) is from canadian, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground pork
2 onions, chopped
2 cloves garlic, minced
1 teaspoon cinnamon
1 teaspoon cloves
1 cup dry bread crumbs
Directions:
Directions:
Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour.
Add the cinnamon and cloves and continue simmering for about 20–30 minutes more.
Add bread crumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.)
Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid. (Rinse the sink thoroughly, because the liquid may contain grease from the meat.)
Place the cooked creton in several small containers (such as empty margarine tubs or small bowls), packing the mixture down tightly.
Refrigerate. Serve cold as a spread for French bread or crackers.

 

 

 

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