There are always loads of recipes I'd like to try but lose them before I do. This is where I can record recipes I find interesting and keep notes on my experiments with them.

I have a system that I've adopted for working through recipes:

1 - New recipes are saved to the Experimental Mouffette and is labeled : Untested
2 - As I'm working out the changes I'd like to make (if any) it is labeled : Testing
3 - Once I think I've got the correct formula it is labeled : Test 1
4 - IF I am able to reproduce the effect a second time it is labeled : Test 2 - if I am not able to reproduce the effect, it remains Test 1
5 - The same process as step 4 is used to graduate it to Test 3
6 - Once I have been able to reproduce the effect successfully 3 times, it graduates to my main blog, La Mouffette Gourmande

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Monday, October 3, 2011

Untested - Cretons

This is a recipe I found in my mom's recipe box full of odd little clippings of newspapers and recipe cards and handwritten recipes. We never made it when I was growing up, actually. It's something she's never made, and is more of a Québecois thing than a South-Western Ontario Francophone thing but, well, I'm curious.

1 lb porc frais haché
1 t. mie pain sec
1 oignon râpé
sel, poivre, clou de girofle, cannelle
1 t. lait

Brasser couvrir feu doux 1 h Brasser plusieurs fois -
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