Cretons de Quebec Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 27, 2010
I have been making cretons for years and I have never cooked the pork before adding milk. Also if you are going to add onion may I suggest you use dehydrated onions as fresh end up making your cretons slightly slimy. I add cinnamon, sea salt , black pepper(a generous amount) and a tea spoon of chicken stock powder for extra flavor. For best results use whole milk, especially if you are using lean pork. I always get rave reviews for my cretons, even from my very english friends that hesitated eating the gray block of meat I was serving them!
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Reviewed: Dec. 28, 2005
This tasted nothing like the Cretons de Quebec I've had in Canada. I modified to the following: 1 pound lean ground pork, 1 cup whole milk, 1 cup whole wheat fresh bread crumbs, 1 onion finely chopped, 2 cloves of garlic, crushed and chopped, 1/2 tsp cinnamon, 1/2 tsp ground cloves, 1 tsp dry parsley, 1/2 tsp dry marjoram, 1/4 tsp allspice, and 1 tsp ground black pepper. I also zapped in the food processor for just a two-three pulses to give it a creamier texture. This came much closer to what I've tasted in cafes.
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Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA
Living In: Lincoln, Nebraska, USA

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