QUEBEC-RESEARCH-L ArchivesArchiver > QUEBEC-RESEARCH > 2008-01 > 1199824427
From: Mona Rainville <>
Subject: Re: [Q-R] Gleassons...Found it!
Date: Tue, 08 Jan 2008 15:33:47 -0500
Hi there girls,
An easy way of telling them apart is that cretons is a greasy meat
spread whereas head cheese is gelatinous.
For a preparation to be truly head cheese it must contain pork head
(that's why it's called HEAD cheese... ;-) ). There are recipes out
there that substitute hocks for head, because hocks are also very
gelatinous. But the end result is not true head cheese and does not
taste anything like it. It is more like cretons, but far less greasy.
Also, typically, cretons contain far more spices, and onions.
FRANCOISE SEGUIN wrote:
> No I would call it Head Cheese, Creton's are made with ground pork and
> spices in the frying pan. Head cheese is boilled for a long time on the
> stove top. Fran
> ----- Original Message -----
> From: "Libby Quanstrom" <>
> To: "QUEBEC-RESEARCH" <>
> Sent: Tuesday, January 08, 2008 4:31 AM
> Subject: Re: [Q-R] Gleassons...Found it!
>> but I would not call this "Cretons"
>> ----- Original Message -----
>> From: "FRANCOISE SEGUIN" <>
>> To: "Marlyn" <>; <>
>> Sent: Tuesday, January 08, 2008 2:06 PM
>> Subject: Re: [Q-R] Gleassons...Found it!
>>> Marlyn, You don't have to have a head to make head cheese. Just use Pork
>>> Hocks and beef shank cover with water and add 1stalk celery and one small
>>> onion some cloves and a cinnamon stick. Bring to a boil and then simmer
>>> until the broth forms a string like gelatin. Let it cool the shred and
>>> over so there are no bones or gristle left. pour into bowls and let rest
>>> until cool. Refrigerate and enjoy. Love Fran PS it is very good on
>>> in the morning.
>>> ----- Original Message -----
>>> From: "Marlyn" <>
>>> To: <>
>>> Sent: Monday, January 07, 2008 3:53 PM
>>> Subject: Re: [Q-R] Gleassons...Found it!