| TITLE | CRETON #1 / Pork Spread
(pronounced: cre-tohn, the 'n' is almost silent.) |
| HISTORY | Creton
is a spread. Some have called it a pork paté. It is highly delectable
but is loaded with fat, and cholesterol. So be warned. Creton is usually
used on toast in the morning, or spread on piping-hot plogues. It is scruptuous!
My mother would make an annual supply of this spread every year when it
was time to slaughter our pig in late spring. It keeps well frozen.
Here is a recipe from Denise Philippe who offers this recipe from her mother's recipe book. Denise wishes all a 'Bon appétit'. She further comments that she and her husband have very fond memories of their visit to old Acadia. This recipe is bilingual. I hope that my translation is accurate, Denise. Un gros merçi, Denise. |
| INGREDIENTS |
|
| PREPARATION | Dans
un chaudron de fer, coupez en petits morceaux au couteau préférablement,
2 lbs. de panne de lard ( gras qui se trouve autour des rognons du porc
et dont on enlève la fine pellicule ou membrane dont il est recouvert).
Ajoutez-y 1 gousse d'ail et 1 oignon haché fin./In a black skillet,
cut 2 lbs of pork fat (found around the pork kidneys... remove the fine
membrane bound to the fat). Add one garlic and one onion ground fine.
Chauffez à très petit feu pour que l'oignon et l'ail cuise sans brunir. Ajoutez 3 lbs de porc maigre haché, sel, poivre, cannelle et muscade au goût. Couvrez le tout avec de l'eau et laissez mijoter de 5 à 6 heures à feu doux en brassant souvent./Cook over low heat the garlic and onion without browning. Add 3 lbs of lean ground pork, salt, pepper, cinnamon, nutmeg to taste. Cover with water and allow to simmer for 5 to 6 hours on low heat. Stir often. Passez au mélangeur si la viande n'est pas assez défaite, habituellement quelques bons tours d'un batteur à oeufs manuel est suffisant. Versez dans des petits bols passés à l'eau froide et laissez figer les cretons dans un endroit frais./After cooking, process the ingredients with a mixer if some of the pork is still intact. Usually, a few good rounds with a hand beater will suffice. Pour the mixture in small storage containers that have been run under cold water. Allow the cretons to congeal in a cool place. Peuvent très bien se congeler si vous déposez au préalable un petit morceau de papier ciré directement sur les cretons avant de les sceller pour la congélation. Le papier ciré empêchera la glace de se former sur le dessus./You may also freeze the pork spread if you place a small piece of wax paper directly on the cretons before sealing. The wax paper will prevent ice from forming on the cretons. |