About this recipe:Cretons is a traditional French Canadian spread, similar to the French rillettes. It is served on toast for breakfast, or between two slices of bread with mustard. Here is my gluten free version, made with veal instead of pork, and using spices that I find easier to digest.
450g minced veal
1 onion, finely chopped
2 garlic cloves, chopped
350ml chicken stock
2 bay leaves
3/4 teaspoon ground coriander
1 pinch dried thyme
1 pinch dried rosemary
1 pinch ground clove
1 pinch black pepper
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Method Prep:10min › Cook:45min › Ready in:55min
Combine all ingredients in a saucepan. Cook on low heat for 45 minutes, stirring frequently. The result should be creamy and thick.
Remove bay leaves. If desired, mash the mix with a potato masher, for a creamier consistency. Transfer to an airtight container and chill for 12 hours before serving.
Cretons can be frozen. The taste will be just as good, but the consistency might be a little less creamy once thawed.