This is a very basic recipe, and if I were craving cretons and didn't have any availiable at the grocery's, I would make this one as a last resort, but I have a very similar recipe that uses evaporated milk instead of regular milk, unflavoured gelatin, and a lot less garlic. I use granulated garlic sparingly (about a teaspoon) instead of a real clove, because it's just too fragrant. I also find that using a half-porc, half-veal mixture for the meat makes it much more spreadable. I'll use lean veal and extra lean porc. After you are done cooking it, place it in the food processor for a few spins. About half of the creton varieties you will find at the grocery's have been food-processed. I enjoy them either way. Great on toast, baguette, but a really scrumptious treat is having it on a freshly baked croissant. Mmmm.
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This is a very basic recipe, and if I were craving cretons and didn't have any availiable at...