Creton Maison

Francine Lizotte


Try this delicious traditional Québécois meat spread in the morning on toast, in a sandwich for lunch or on your favorite cracker or bread...


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8 servings
15 Min
1 Hr 15 Min
Stove Top


  • 1 lb
    lean ground pork
  • 1 medium
    white onion, chopped
  • 2 large
    cloves garlic, minced
  • 2-3 large
    green onions (white tips only), sliced
  • 1 medium
    celery rib, finely chopped
  • 1/2 tsp
    mixed spice
  • 1 pinch
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 tsp
  • 1/4 c
    35% heavy cream, or to desired consistency

How to Make Creton Maison


  1. In a saucepan, add pork, onion, garlic, green onions, celery stalk, mixed spices and black pepper; cover mixture with water. Cook uncovered over medium heat for 1 to 1 ¼ hours; stir occasionally.
  2. Halfway through cooking, add oatmeal and stir well. About ½ hour before the end of cooking, start whisking the mixture using either a whisk or potato masher. Add a little cream at a time until smooth. Taste and adjust seasoning if needed. Using an immersion blender, smooth creton to desire consistency
  3. Before freezing, put a paper towel on top. When thaw out, put bowl upside down so the paper towel can absorb the extra liquid from mixture.
  4. Note: Add clove if desired and substitute breadcrumbs for oatmeal
  5. To view this recipe on YouTube, click on this link >>>>

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