" Lite" Cretons
"As a native NYer relocated to French Quebec, the discovery of this morning morsel was very appealing though daunting because of the calories slathered on by the pork. This recipe is a lighter version of this "traditional Quebecquois" breakfast meal and I think more tasty, quick and easy to make. Served on toast, this savory pate is a meal in itself without the extra pounds."
- Ready In:
- 3hrs 5mins
- Ingredients:
- 10
- Yields:
-
4 portion containers
- Serves:
- 32
ingredients
- 1 lb ground veal
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 tablespoon Dijon mustard
- 1⁄4 cup dried onion flakes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 teaspoon dried parsley flakes
directions
- This is a quick and easy version of the original recipe for Cretons.
- Simply place the veal into a 2-quart saucepan.
- Add all the ingredients at one time, plus one can of water as suggested on the soup can.
- Mix well and cook uncovered on the stovetop over a very low flame until all the liquid is absorbed and mixture is very thick in consistency; approximately 3 hours.
- Cool slightly and pour into individual covered plastic containers and chill overnight.
- This can be frozen for freshness and defrosted easily.
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Reviews
-
Currently living in Southwestern Ontario, I was born and raised in Quebec...Cretons is something I crave, but only get on trips home (which is good for the waistline!) The recipe is easy and delicious; the next time I make this I will be cutting down on the amount of clove (for my Husband) it is slighthly overpowering. THanks so much for this lighter version! -
My husband is Acadian from New Brunswick and he always pines for his mama's Creton. I found this recipe and liked it because of the lower-fat twist to it. I made it and we both thought it tasted just as good as his mother's! (BTW - the natives like to eat it on some whole grain toast with some mustard slathered on top - YUMMY!) Thanks for posting this! -
This recipe epitomizes what I love about 'Zaar; just when you think you have heard it all, someone comes up with a delicious new thing to try! I made this exactly as written, and it did smell yummy while it was cooking. Tried it out on my breakfast toast this morning - SO GOOD!! I can't eat cottage cheese, and I get sick of having a boiled egg every morning - now I have a delicious alternative! Try it, you'll like it!
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This is quite yummy. I've never heard of cretons before and didn't really know what to expect. It's a very thick, loose meat concoction that tastes great heated and served over toast. I haven't tried it cold on toast yet, and that me be the usual way of eating this. Wish it were true but I don't believe the nutrition facts presented here. I was fairly certain I wouldn't like as much cinnamon and cloves as the recipe called for, so I used half the recommended amount. That was fine for my tastes. Cook over very low heat and stir very frequently-it scorches quite easily. A delicious way to get your morning protein.
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
