Note: The cretons will be firm after 6 to 8 hours in the refrigerator. If frozen, let them thaw in the refrigerator to avoid condensation.
Ingredients
- 1 lb (450 g) lean ground pork
- 1 lb (450 g) ground veal
- 2 onions, finely chopped
- 2 tbsp (30 mL) chicken stock
- 1-1/2 tsp (7 mL) garlic powder
- 1/4 tsp (1 mL) ground pepper
- 2 tsp (10 mL) salt
- Pinch ground clove or all spice
- 1 cup (250 mL) evaporated milk (Carnation)
- 1 cup (250 mL) water
- 1 package unflavoured gelatin
Steps
- Combine all of the ingredients except the gelatin. Mix well and bring to a boil.
- Reduce heat and simmer for 1 hour, stirring occasionally. Remove from heat.
- Using a potato masher, crush the meat.
- Add gelatin and stir well.
- Let cool. Once cooled, stir again and pour into small ramekins. Freezes very well.
