In Quebec cuisine, (sometimes gorton or corton, especially among
New England
New England is a region comprising six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York (state), New York to the west and by the Can ...
ers of
French-Canadian origin) is a
forcemeat
Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous item ...
-style
pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE.
Pork is eaten both freshly cooked and preserved; ...
spread
Spread may refer to:
Places
* Spread, West Virginia
Arts, entertainment, and media
* ''Spread'' (film), a 2009 film.
* ''$pread'', a quarterly magazine by and for sex workers
* "Spread", a song by OutKast from their 2003 album ''Speakerboxxx/T ...
containing
onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onio ...
s and
spice
A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spice ...
s. Due to its fatty texture and taste, it resembles French ''
rillettes''. Cretons are usually served on
toast
Toast most commonly refers to:
* Toast (food), bread browned with dry heat
* Toast (honor), a ritual in which a drink is taken
Toast may also refer to:
Places
* Toast, North Carolina, a census-designated place in the United States
Books
* '' ...
as part of a traditional Quebec
breakfast. It is not to be confused with "''fromage de tête''" (''tête fromagée'' in Quebec) or
head cheese
Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...
.
Recipes
Recipes vary, but traditional preparation involves covering 1–3 lbs of ground
pork shoulder
A Boston butt is the slightly wedged shaped portion of the pork shoulder above the standard picnic cut which includes the blade bone and the "lean butt" (which is boneless), both extensions of the tenderloin cut and can be used in place of the te ...
in milk or water in a large pot, then seasoning with onions and a mix of spices. The blend of spices varies from recipe to recipe, but nearly all include ground
cloves. Other spices often used include
cinnamon,
allspice,
ginger,
nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...
, and
bay leaf. Some recipes include minced
garlic.
; Basics: The mixture is simmered gently over low heat, and stirred often to prevent scorching until all the liquid is cooked off and the mixture is thick. It is then allowed to cool, then stirred again to incorporate all the rendered fat, and transferred to a large, clean container or individual containers, covered tightly, and refrigerated for several hours or overnight until firm. Pig marrow is also often added to form a gelatin that allows it to congeal.
Cretonnade
More specifically, ' is pork-based; otherwise, it is a ', especially if it is veal- or poultry-based.
However, the distinction is often not made, even in French, with either type being '.
See also
*
List of spreads
This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland with ...
*
References
{{reflist
External links
Cretonsdescribed by
Marius Barbeau
Charles Marius Barbeau, (March 5, 1883 – February 27, 1969), also known as C. Marius Barbeau, or more commonly simply Marius Barbeau, was a Canadian ethnographer and folklorist who is today considered a founder of Canadian anthropology. A ...
in ''A glimpse of Canadian Culture'' online exhibition at the
Canadian Museum of Civilization
The Canadian Museum of History (french: Musée canadien de l’histoire) is a national museum on anthropology, Canadian history, cultural studies, and ethnology in Gatineau, Quebec, Canada. The purpose of the museum is to promote the heritage of C ...
HACCP Generic Model: Meat Spread (Cretons)Introduction at the
Canadian Food Inspection Agency
The Canadian Food Inspection Agency (CFIA; french: Agence canadienne d'inspection des aliments) is a regulatory agency that is dedicated to the safeguarding of food, plants, and animals (FPA) in Canada, thus enhancing the health and well-being of ...
Cuisine of Quebec
Spreads (food)
Pork