Oh my! My grandmother use to make this all the time and, unfortunately, she's passed away. I will definitely try this but, in the mean time, wanted to say thanks for posting and bringing back such happy memories! :) (I use to eat this on toast or crackers)
I just wrote the last reveiw and forgot to rate it!!!!!! I give it 5 stars!
Finally someone that does not add milk.. your recipe is very mich like my mom's except that they rendered leaf lard before putting the meat in..and then they would take out the browned cut up pieces of lard and made" cretons de panne" all lard and salty. served cold! on crackers
talk about clogged arteries ! hahaaaa well ty for this recipe love it!
Tres bon, just like memere's. I have made this twice now and I needed way less water the second time. I'm glad I only added it a bit at a time as needed. The first time I used 1 3/4 cups and the second time I only needed 1 1/4 cups.
This is as close as I have gotten to the spread I grew up with. Yummm Although in this part of the country we called it Gorton.
thank you--best one