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  Creton > pierre lambert
 
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.

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