" LITE" CRETONS
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.
Provided by Gingerbee
Categories Breakfast
Time 3h5m
Yield 4 portion containers, 32 serving(s)
Number Of Ingredients 10
Steps:
- This is a quick and easy version of the original recipe for Cretons.
- Simply place the veal into a 2-quart saucepan.
- Add all the ingredients at one time, plus one can of water as suggested on the soup can.
- 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.
- Cool slightly and pour into individual covered plastic containers and chill overnight.
- This can be frozen for freshness and defrosted easily.
Nutrition Facts : Calories 31.2, Fat 1.6, SaturatedFat 0.5, Cholesterol 11.6, Sodium 156.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 3
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