Memere's Creton (French Canadian Pork Patée)

Submitted by queenbeatrice

"This was my favorite breakfast spread when I visited my grandparents as a child. I loved when my Memere made it because the entire house smelled so good. It is a French Canadian recipe. If you are French and from Canada, you must have tried this at one time."

 

• Ready In: 2hrs 10mins
• Ingredients: 8
• Yields: 2 1/2 cups
• Serves: 40

ingredients

• 1 lb ground pork
• 2 onions, chopped
• 2 garlic cloves, minced
• 1 teaspoon cinnamon
• 1 teaspoon clove
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 cup dry breadcrumbs

directions

1. 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.
2. Add the cinnamon, cloves, salt and pepper and continue simmering for about 20-30 minutes more.
3. Add bread crumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.).
4. Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid.
5. Place the cooked creton in several small containers (such as empty margarine tubs or small bowls), packing the mixture down tightly.
6. Refrigerate. Serve cold as a spread for French bread or crackers.

Reviews

[heidibrown86]

This is a very good recipe! Just the easy one that I was hoping to find! Did anyone else out there grow up with it being called "hogshead cheese"?! And, yes, that was exactly what my aunt would use!