This is a French Canadian spread called "cretons" of cold pork mince, milk, onion and garlic that is best served over toast with some relish or chutney. It is seasoned with a hint of clove and allspice.
Something else. Great recipe! However, the recipe does not mention that you cannot use lean pork mince for this (that is probably why some people found it not easy to spread).Another trick to increase creaminess: use an immersion blender after 20 min. of cooking. It improves the texture (if you want smoother cretons, that is). It taste a lot better with fresh bread crumbs as well (if using fresh, increase to 1/2 cup. Traditional recipe call for 1 cup of fresh bread crumbs, but it is a bit much for my taste). I am an unrooted french canadian, so I was glad to find this recipe, which is a staple in our household! - 29 Sep 2008
What a stroke of luck to find this recipe! I grew up on this and lost my mum's recipe for it. This was such a treat when eaten on plain white bread. - 29 Sep 2008
This recipe is way too crumbly to spread and lacks flavour! - 29 Sep 2008