Saturday 14 December 2013

Cretons (French Canadian Pork Pâté)

This is a traditional French Canadian sandwich spread.
I used to love when my Mémère made this, the house smelt so nice.  She used to spread it on toast for us for breakfast, with a bit of mustard, salt and pepper, and it was so yummy. 

1 pound ground pork
1 cup milk
2 onions, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon pepper
1/4 cup dry white rice breadcrumbs 

Combine the pork, milk, onions, and garlic in a saucepan and cook over medium-low heat.
Simmer, stirring frequently with a wooden spoon, for about 45 minutes, adding a bit of water if necessary to allow simmering without sticking. (You want the mixture to be moist with just a bit of liquid to absorb the bread crumbs) 
Mash with a potato masher to break apart any big chunks.
Add the cinnamon, cloves, salt and pepper and continue simmering for about 15 minutes more.
Add bread crumbs and mix well.
Cool completely and place in a conatiner, packing the mixture down tightly; cover and refrigerate until ready to eat.
Serve cold as a spread for crusty bread or crackers. 
This freezes well for future use.


  1. Made as written for DH & I plus 2 DH non-vegetarian family members who are esp fond of pâté (For their X-Mas Food Gift). Both DH & I felt this combo of flavors was "strange", but realize cultural preferences can vary widely. I made 2 changes to narrow the cultural gap between Canada & Iceland. I added very finely-shredded Gouda cheese plus Brandy until the flavor was present in the pâté, but still subtle. Then I whizzed the new mixture w/my immersion blender & the result was excellent! Thx for sharing this recipe w/us. :-)

  2. What is rice breadcrumbs.

    1. They are gluten free bread crumbs, from white rice bread. Any gluten free breadcrumbs will work.


Have you tried this recipe?? Tell us how it turned out :)