Quebec Grain-Fed Veal Cretonnade

Type of cut: ground veal

Yield: 4 x 200 g ramekins or 16 x 50 g servings

Degree of difficulty: easy

Preparation: 15 minutes

Cooking: 1 hour

Cooking method: simmering

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It is difficult to determine the exact origin of each recipe. The story you will read is taken from legends, discussions and chefs’ theories. Apparently…

Cretonnade is derived from cretons. Cretons are a Quebec invention inspired from rillettes. Instead of using pieces of pulled pork, cretons are made with ground pork. Cretonnade is made from lean meat such as veal and is as popular at breakfast time.



  • 500 g (1 lb) ground Quebec Grain-Fed Veal
  • 20 g (2 tbsp) corn starch diluted in a little water (60 ml – 1/4 cup)
  • 750 ml (3 cups) water
  • 70 g (1/2 cup) onion
  • 8 g (1 tsp) kosher salt
  • 2 g (1 tsp) pepper
  • 0.5 ml (1/8 tsp) allspice
  • 20 g (2 tbsp) tapioca


  1. In a saucepan, mix all ingredients, except the tapioca, and bring to a boil.
  2. Simmer on low for approximately 1 hour or until the mix is reduced in half and stir frequently.
  3. Add tapioca, stir and simmer for 3 minutes.
  4. Place the mix in ramekins and refrigerate.

VDGQ-icone-chef Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.