Creton is to Quebec what Guinness is to Ireland
Ingredients
500g (1lb) minced veal
250ml (1 cup) breadcrumbs
125ml (1/2 cup) milk
125ml (1/2 cup) water
30ml (2 tablespoons) chicken bouillon (powder)
1 finely chopped onion
60ml (1/4 cup) finely chopped celery
2ml (1/2 teaspoon) All Spice
5ml (1 teaspoon) salt
2ml (1/2 teaspoon) black pepper
Preparation
1. Dilute chicken bouillon in water and mix with milk and breadcrumbs in a microwaveable dish.
2. Add veal, onion, celery, All Spice, salt and pepper.
3. Cover and cook in microwave for 7-8 minutes at High (100% power).
4. Using a fork, crumble veal placing cooked meat towards center.
5. Re-cover and cook for another 7-8 minutes at High (100% power).
6. Let rest for 5 minutes.
7. If you would like to have a finer textured Creton, place Creton in a blender when lukewarm and blitz for a few seconds.
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