Cretons for Candlemas Recipe
Cretons for Candlemas
Flavors of Quebec
Total time: more than 2 hours

Prep. time: 10 minutes
Cooking time: 2 hours

Difficulty: Easy
For 4 servings

- 1 kg (2 1/4 lb.) ground Veal
- 500 g (18 oz.) chicken livers
- 1.5 liters (6 cups) chicken stock
- 250 ml (1 cup) diced onion
- 2 tbsp. vegetable oil
- 2 tsp. unflavored powdered gelatin
- 1/2 tsp. cloves
- 1/2 tsp. cinnamon
- Salt and pepper to taste
  1. Heat the oil in a skillet; add the chicken livers and onion and cook until the onion is translucent but not browned;
  2. deglaze with the broth;
  3. add the ground veal and spices; simmer over low heat for 2 hours;
  4. dissolve the gelatin in 4 tbsp. cold water; add a little boiling water to dissolve;
  5. remove the cretons from the heat and beat with a whisk to break them up; correct the seasoning;
  6. pour into a mold that has been dipped in cold water. Refrigerate until set;
  7. unmold and serve with country bread.
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up