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Creton presented by Morrill Farm Bed & Breakfast
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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 lb. ground pork, regular grind, not too lean
1 cup coarse bread crumbs
1 tsp. Seasoned Salt
1/2 tsp. celery salt
1/2 tsp. pepper
1/8 tsp. cinnamon
1/8 tsp. nutmeg
dash of sage
Process onion, salt, and milk on 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 a very lightly oiled 3 cup mold and cover. Chill until firm. To unmold: invert on a serving plate. Serve with little toast rounds.
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Morrill Farm Bed & Breakfast
Sumner, Maine
200 year-old, 217-acre working farm situated in the western mountain foothills of Maine.
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Click here for pictures and information about the inn.
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More Morrill Farm Bed & Breakfast Recipes:
MY FAVORITE MUFFINS |
BREAKFAST OVERNIGHT |
Seasoned Salt
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