Cretons (Groton)

Submitted by Nana Lee

"French Canadian Breakfast spread. Usually served in restaurants at breakfast. I asked for this recipe on another site b/c I had it often when I was growing up. The person who makes it, and posted it, is from Quebec. I cannot give an amount b/c it depends on how thick you spread it on your toast!"

 

• Ready In: 1hr 55mins
• Ingredients: 10
• Yields: 1 batch

ingredients

• 1 lb ground pork
• 1 cup milk
• 1 medium onion, grated
• 2 garlic cloves, minced fine (or to taste)
• 1 teaspoon pepper
• 2 -4 whole cloves
• 1 pinch allspice
• 1 teaspoon salt (to taste)
• 2 bay leaves
• 1 1⁄2 cups fine dry breadcrumbs

directions

1. In a large sauce pan, add all the ingredients except the bread crumbs.
2. Cook over medium heat, breaking up the meat mixture as it begins to cook over medium heat.
3. Cook for at least 1 1/2 hours stirring often and breaking up the meat.
4. The meat should be as fine as possible.
5. When done, add the bread crumbs and cook for 15 minutes more.
6. Remove from heat, and take out the cloves and bay leaves.
7. Cool and place in small tin foil loaf pans.
8. Wrap each pan well with plastic wrap and then tin foil.
9. Keep in fridge or freeze.

10. NOTE:

11. A suggestion has been offered to lessen the amount of breadcrumbs. Think about it before you commit to 1 1/2 cups.
12. A layer of fat may coat the top; you can remove this as you use the spread.
13. Spread on warm, unbuttered, toasted crusty bread. Yummy!

Reviews

[T.O. Scho]

Really really good except that the one and a half cups of breadcrumbs was too much. It had a very crumbly and dry consistency which made spreading really difficult. Next time, I would add a little bit at a time until it becomes "spreadable." Other than that, it was amazing.