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    You are in: Home / Recipes / Emeril Lagasse's Creton Recipe
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    Emeril Lagasse's Creton

    Total Time:

    Prep Time:

    Cook Time:

    26 hrs

    24 hrs

    2 hrs

    Lennie's Note:

    Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
    2. 2
      Add the onions and garlic, and cook for 1 minute.
    3. 3
      Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
    4. 4
      Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
    5. 5
      Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
    6. 6
      Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
    7. 7
      Remove from the heat and adjust the seasoning, to taste.
    8. 8
      Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
    9. 9
      Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
    10. 10
      Serve with thinly sliced French bread or toasted French bread croutons.

    Ratings & Reviews:

    • on March 10, 2009

      35

      This is pretty close to what my Memere used to make. However, she would slow cook a piece of Boston Pork Butt with the fat on for a few hours so you could shred the meat with a fork. It's less healthy...but very flavorful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 18, 2008

      55

      I liked this recipe! I didn't want to take time to make bread crumbs so I crushed Saltine crackers. Keeping in mind the amount of salt this could add, I adjusted the salt content at the end to my taste.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 23, 2007

      35

      the taste is about right except for one thing: I forgot it's Emeril, and it came out a tad salty. Actually, a flat out too salty. I needed to either add more breadcrumbs, or reduce the salt to 1/2 teaspoon so that I can adjust later. It's a lot easier to add than to remove, after all. Otherwise, c'est comme chez nous :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Emeril Lagasse's Creton

    Serving Size: 1 (152 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 328.3
     
    Calories from Fat 188
    57%
    Total Fat 20.9 g
    32%
    Saturated Fat 7.9 g
    39%
    Cholesterol 91.9 mg
    30%
    Sodium 503.0 mg
    20%
    Total Carbohydrate 7.2 g
    2%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.7 g
    11%
    Protein 26.1 g
    52%

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