TITLE CRETON #2 / Pork Spread
(pronounced: cre-tohn, the 'n' is almost silent.)
HISTORY This recipe was taken from Yankee magazine "Great New England Cooks", January 1990. It is one from Huguette Davis' Kitchen. Huguette calls it "French Canadian Potted Pork"... so this apparently is a French Canadian dish. She says that creton is "...similar to the French charcuterie treat, rillettes. Commercially prepared 'creton' is available in French Canadian towns in Maine. This recipe serves 6 to 8.
  • 2 pounds pork (don't use pork that's too lean... 30 percent fat is ideal)
  • 1 small onion
  • 1 clove garlic
  • 1/2 cup milk
  • 2 tablespoons bread crumbs
  • a pinch of allspice
  • salt and fresh black pepper
  • 1 slice country-style white bread
To finish the 'creton':
  • 2 tablespoons heavy cream
  • 1 egg
  • springs of parsley for garnish
  • toast points or French bread for serving
PREPARATION Grind the pork very fine (or have your butcher do it). Finely chop the onion and mince the garlic. Place the pork, onion, garlic, milk, bread crumbs, allspice, and salt and pepper in a double boiler and lay the slice of bread on top. Cover the pan and cook over simmering water on medium heat for 1 to 1-1/2 hours or until the pork is very tender, stirring from time to time. (Stir the bread in to thicken the 'creton'.)

Beat the cream and egg into the hot pork mixture. Purée the mixture in a blender or food processor. Spoon the mixture into a one-quart bowl or decorative mold and chill for at least 4 hours or until firm. To serve, unmold the 'creton' onto a platter and garnish with springs of parsley.

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