Quoting Sean Dennis to Jim Weller <=-

4 cups flour, 2 cups butter and 8 eggs all weigh a pound each. 2
cups of sugar only weigh 14 oz so you might want a wee bit more.

I probably wouldn't notice the difference, honestly.

But it would be pound cake, it would be merely 14 oz cake! [g]

Title: RILLETTES

Delicious! It's like pork jam. It's a French dish that gets called
creton in Quebec.


MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Creton > Pierre Lambert
Categories: Canadian, Pork, Heirloom, Spreads, Breakfast
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.

JW

MMMMM







Cheers

Jim


... If your grandmother didn't teach you, you can't make it properly.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)