My mom's family are French-Canadian transplants to New England so we love Cretons. This Cretons recipe is a great base-recipe. You can always increase the cloves and allspice for more flavor, I use at least 1/4 tsp of each, and about 3 medium cloves of crushed fresh garlic.
For a more spreadable consistencey, after adding the bread crumbs I cook for about 20 min, let cool for about 10. I then transfer to the blender and blend it until the consistency is smooth but still a bit grainy. I then retun it to the pot and cook for another half hour. Pack it immediatly into a class crock or container to cool.
I like to make a double or triple batch and freeze it in medium size containers so that I can use it later in meat pies.
Cretons is best on crisp toast with plain yellow mustard.
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My mom's family are French-Canadian transplants to New England so we love Cretons. This...