Aunt Marie’s Pork and Veal Pâté

Name: Aunt Marie's Pork and Veal Pâté
Total time: PT0D0H0M
Yield: makes About 3 Cups
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

Serves
makes About 3 Cups

(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.

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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Instructions

Step 1

Use a sharp cleaver or large sharp knife to finely chop pork and veal to the texture of coarsely ground meat.

Step 2

Put chopped meat into a large pot, add onions and 1 1⁄2 cups water, and cook over medium heat until liquid has evaporated and meat begins to fry, about 30 minutes.

Step 3

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.

Step 4

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.