![\"\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2012\/08\/cretons.jpg\" "\\"cretons\\"")
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Ingredients<\/strong><\/p>\n 450g ground pork+ground veal In a large heavy bottomed pan, lightly sweat the onions, then brown the pork and veal mince (about 5 minutes). Add all the spices, mix well, then add wine, stock, milk and bread crumbs, stirring over medium heat.<\/p>\n Reduce the heat to low, cover, and cook, stirring occasionally, until the meat is very tender and most of the liquid is evaporated, about 45m.<\/p>\n Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.<\/p>\n Remove from the heat and adjust the seasoning, to taste. Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula. Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.<\/p>\n * Serve with thinly sliced French bread or toasted French bread croutons.<\/p>\n
\n1 medium finely chopped yellow onion
\n1 tsp salt
\n3\/4 tsp ground black pepper
\n1\/2 tsp ground cloves
\n1\/4 tsp ground cinnamon
\n1\/4 tsp ground ginger
\n1\/4 tsp nutmeg
\n125ml vegetable stock
\n125ml white wine
\n250ml milk
\n75g fine breadcrumb<\/p>\n
![\"image\"](\"https:\/\/www.flubu.com\/blog\/wp-content\/uploads\/2012\/08\/wpid-IMAG1272.jpg\" "\\"IMAG1272.jpg\\"")
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