Cooking time: 90 minutes
The basis is the same as for tourtière so you can try it during the holiday season, making only one recipe.
This recipe is simple to make, and even if you're not counting calories, you'll be won over by the cretons, delicious spread on buttered toast.
- place the pork, onion and a pinch of nutmeg in a pot; add enough water just to cover; break the meat up a bit with a fork and simmer for 90 minutes until the water has almost completely evaporated;
- break the meat up well with a fork; season with salt;
- dissolve the gelatin in a small amount of water;
- in a measuring cup, measure out 350 ml (1 1/2 cup) drained meat; add the dissolved gelatin, beef concentrate, 2-3 tbsp. cooking juices (or whatever is left in the pot, if less, but not more) and add hot water to make 500 ml (2 cups); correct the seasoning;
- pour into a container to give it a nice shape when unmolded;
- refrigerate for at least 2 hours; unmold and serve.
- if you don't have enough meat, make up the difference with a little more liquid;
- if you added too much water, still stop the cooking after 90 minutes;
- since the beef concentrate is usually salty, taste the liquid in the measuring cup before seasoning in step 4;
- using this recipe you can create a whole range of little terrines, adding walnuts, berries (such as cranberries), green peppercorns, etc.
- change the flavor by adding Port, Madeira or cognac.
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