MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creton > Pierre Lambert
 Categories: Canadian, Pork, Heirloom, Spreads, Breakfast
      Yield: 1 Batch
 
      1 lb Ground Pork
      2 tb Bacon fat; divided
      1 md Onion
      1 cl Garlic
      1 pn Cinnamon
      1 pn Cloves
    1/2 ts Salt
    1/4 ts Pepper
      1 tb Beef stock or milk; or more
 
  Mince onion and garlic finely, then grind in a mortar
  and pestle until pureed.
  
  In a large skillet, add 1 tb bacon fat and gently fry
  the ground pork. Add the pureed onion and garlic
  together with the spices and continue to cook. Take
  off the fire.
  
  After mixture cools, press the mixture through a sieve
  to form a puree. Add the beef stock or milk so the
  mixture is spreadable.
  
  Put the mixture into jars and add a small layer of
  melted bacon fat over the top to seal and add extra
  flavour. Refrigerate until used.
  
  Serve on crackers as a snack or on toast for a hearty
  breakfast.
  
  This recipe is reconstructed by Roslind Minault from
  childhood memories of how her grandfather used to make
  it on the family farm in Rocky Lane, Alberta. The
  concept originated in Quebec and is distinctly
  French-Canadian.
  
  FROM: Jim Weller

  Uncle Dirty Dave's Archives
 
MMMMM

... The grocery stores in hell don't carry garlic or chocolate.
--- MultiMail/Win32 v0.49