meat pate spread on toast with mustart

Recipe: Cretons

A delicious French-Canadian pate de maison.

Makes 3 cups.

Cooking time: 1 hour


1 medium onion, coarsely chopped

1 clove garlic, coarsely chopped

1 Cup milk

1 pound ground pork, regular grind, not too lean

1 Cup coarse bread crumbs

1 tsp seasoned salt

1/2 tsp pepper

1/2 tsp celery salt

1/8 tsp cinnamon

1/8 tsp nutmeg

Dash of sage


Process onion, garlic, and milk in blender until smooth. Combine with remaining ingredients in a heavy Dutch oven. Mix well.

Cover and simmer on very low heat for an hour. Stir and break up chunks occasionally.

Cool slightly.

Pour into blender and process until smooth.

Pour into a verly lightly oiled 3-cup mold and cover. Chill until firm.

To unmold: invert on a serving platter. Serve with little toast rounds.