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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cleaver
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Spoon
- Measuring cup
- Measuring spoon
- Crock
- Refrigerator
Ingredients
- 1 1⁄4 lb. pork shoulder or rump, cubed
- 1⁄2 lb. veal shoulder, cubed
- 1 small yellow onion, peeled and chopped
- 1⁄2 lb. salt pork, finely chopped
- 1⁄4 tsp. ground cloves
- 1⁄4 tsp. ground cinnamon
- Freshly ground black pepper
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