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!
- 1 lb ground veal
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 tablespoon Dijon mustard
- 1⁄4 cup dried onion flakes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 teaspoon dried parsley flakes
Directions See How It's Made
- This is a quick and easy version of the original recipe for Cretons.
- Simply place the veal into a 2-quart saucepan.
- Add all the ingredients at one time, plus one can of water as suggested on the soup can.
- 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.
- Cool slightly and pour into individual covered plastic containers and chill overnight.
- This can be frozen for freshness and defrosted easily.