" Lite" Cretons

READY IN: 3hrs 5mins
Recipe by Gingerbee

As a native NYer relocated to French Quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. This recipe is a lighter version of this "traditional Quebecquois" breakfast meal and I think more tasty, quick and easy to make. Served on toast, this savory pate is a meal in itself without the extra pounds.

Top Review by MichelleAnne1

Currently living in Southwestern Ontario, I was born and raised in Quebec...Cretons is something I crave, but only get on trips home (which is good for the waistline!) The recipe is easy and delicious; the next time I make this I will be cutting down on the amount of clove (for my Husband) it is slighthly overpowering. THanks so much for this lighter version!

Ingredients Nutrition

Directions

  1. This is a quick and easy version of the original recipe for Cretons.
  2. Simply place the veal into a 2-quart saucepan.
  3. Add all the ingredients at one time, plus one can of water as suggested on the soup can.
  4. Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours.
  5. Cool slightly and pour into individual covered plastic containers and chill overnight.
  6. This can be frozen for freshness and defrosted easily.

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