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Prep Time: 5 Minutes Cook Time: 180 Minutes |
Ready In: 185 Minutes Servings: 4 |
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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. 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:
1. This is a quick and easy version of the original recipe for Cretons.
2. Simply place the veal into a 2-quart saucepan.
3. Add all the ingredients at one time, plus one can of water as suggested on the soup can.
4. 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.
5. Cool slightly and pour into individual covered plastic containers and chill overnight.
6. This can be frozen for freshness and defrosted easily.
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