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Cretons

Adapted from a recipe given to me by a Whitehorse friend who grew up in Montreal, and who first introduced me to cretons.
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Ingredients
  

  • 1 lb ground pork
  • 2 cups bread crumbs soaked in 1 cup milk for 20 minutes
  • 1/4 tsp each mace allspice and cloves
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1 medium onion finely diced
  • 1/2 cup of milk

Instructions
 

  • Combine all ingredients in a saucepan, except for the second half-cup of milk. Cook over very low heat for half an hour, stirring often.
  • Add the half-cup of milk and cook for another 30 to 40 minutes, still stirring occasionally until the mixture is not at all soupy and all the liquid has been absorbed. (Don’t let the mixture brown—it should be a pale rosy gray in colour).
  • Take off the heat, cool to room temperature and blend in a food processor until the texture is not quite smooth, but still slightly grainy.
  • Pack into containers and chill. Serve with toasted baguette or crackers and onion-blueberry jam. Store in the fridge for up to 5 days or freeze for up to 3 months. (Cretons freezes well.)