This is just another variation of Cretons, which is a pretty basic recipe. I have an old French Canadian recipe, which is probably about 50 years old at least. Can't get the ingredients it calls for! I would not use milk, as it can burn. Or use 1/2 milk 1/2 water to reduce the risk if you feel the need to use milk. You do not need to constantly stir it, but make sure you cover it and cook over very low heat for about 2 hrs or until most of the liquid has been reduced. And stir once in awhile. Spice is according to taste. You can add more as it cooks or even after it's cooked. My mother used to mix in a bit of mayo to it prior to serving with thin slices of baguette for an appie. Made great sandwiches for the long drive back home. Very similar mixture/spices as Tourtiere (minus the potato!)Oh, and it freezes really well!
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This is just another variation of Cretons, which is a pretty basic recipe. I have an old...