Ingredients
-
1 1/4
-
3/4
-
1
-
1
-
3/4
-
1/2
-
1/4
-
1/4
-
1/4
-
3/4
-
1/4
-
-
-
-
Directions
Emeril Lagasse’s Creton, Creton is a french-canadian specialty; this type of pork pate is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard Many in Quebec eat it at breakfast Prep time includes chilling time , How long would this last if stored in glass jars? Would they have to be refrigerated? My father in law makes it occasionally, and he doesn’t store in the fridge I can’t wait to try making it myself!
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Steps
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1
Done
|
In a Large Saute Pan, Add the Pork and Cook Until No Longer Pink, About 3 Minutes. |
|
2
Done
|
Add the Onions and Garlic, and Cook For 1 Minute. |
|
3
Done
|
Add the Salt, Pepper, Cloves, Cinnamon, Ginger, and Nutmeg and Cook For 1 Minute. |
|
4
Done
|
Add the Milk and Bread Crumbs and Cook For 3 Minutes Over Medium Heat, Stirring to Break Up the Meat. |
|
5
Done
|
Reduce the Heat to Low, Cover, and Cook, Stirring Occasionally, Until the Pork Is Very Tender and Most of the Liquid Is Evaporated, About 1 Hour and 15 Minutes. |
|
6
Done
|
Remove the Lid and Cook Uncovered, Stirring Occasionally, Until the Mixture Is Thick and All the Liquid Is Evaporated, About 10 to 15 Minutes. |
|
7
Done
|
Remove from the Heat and Adjust the Seasoning, to Taste. |
|
8
Done
|
Transfer to a Decorative Bowl or Several Smaller Ramekins, Smoothing the Top With a Rubber Spatula. |
|
9
Done
|
Cover Tightly With Plastic Wrap and Refrigerate Until Well Chilled and Firm, at Least 4 Hours or Overnight. |
|
10
Done
|
Serve With Thinly Sliced French Bread or Toasted French Bread Croutons. |
