Aunt Marie's Pork and Veal Pâté Recipe | SAVEUR

Aunt Marie's Pork and Veal Pâté

André Baranowski

(Cretons de Tante Marie)

Cretons is similar to rillettes, the pate-like French mixture of pounded meat and seasoned fat, but has a crumbly texture. Michel Careau, of La Ferme Enchantee restaurant, gave us his aunt Marie's recipe.

Aunt Marie's Pork and Veal Pâté
Cretons is similar to rillettes, the pate-like French mixture of pounded meat and seasoned fat, but has a crumbly texture.
makes About 3 Cups

Ingredients

1 14 lb. pork shoulder or rump, cubed
12 lb. veal shoulder, cubed
1 small yellow onion, peeled and chopped
12 lb. salt pork, finely chopped
14 tsp. ground cloves
14 tsp. ground cinnamon
Freshly ground black pepper

Instructions

Use a sharp cleaver or large sharp knife to finely chop pork and veal to the texture of coarsely ground meat.
Put chopped meat into a large pot, add onions and 1 12 cups water, and cook over medium heat until liquid has evaporated and meat begins to fry, about 30 minutes.
Meanwhile, put salt pork into a small saucepan, and cook over medium heat, stirring occasionally, until fat is rendered and salt pork is golden, about 30 minutes.
Add salt pork and rendered fat to meat mixture; then add cloves and cinnamon, and season to taste with pepper. Transfer to a crock with a cover, and set aside to let cool to room temperature. Cover, and refrigerate for at least 2 hours. Serve spread on toasted country bread, if you like.

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