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
Each recipe has a story!
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.
- In a saucepan, mix all ingredients, except the tapioca, and bring to a boil.
- Simmer on low for approximately 1 hour or until the mix is reduced in half and stir frequently.
- Add tapioca, stir and simmer for 3 minutes.
- Place the mix in ramekins and refrigerate.
Recipe provided by Alain Fortier, chef and training consultant for Quebec Grain-Fed Veal.