Aimer faire plaisir à ceux qu'on aime

Ingredients

• 4 slices Grondines cheese
• 2 two slices of veal cretons, home-made
• 15 ml (1 tbsp.) fig jam, store-bought
• 2 leaves of mesclun lettuce
• Bread chosen: Organic sunflower seed bread

Preparation

Slice two pieces of bread. Spread each slice with fig jam. Top with the cretons, cheese and lettuce.

Filling

Veal cretons 

Ingredients

• 1 bread slice, diced
• 125 ml (1/2 cup) milk
• 15 ml (1 tbsp.) butter
• 1 shallot, finely chopped
• 1 small garlic clove, finely chopped
• 225 g (1/2 lb) ground veal
• 1 pinch of cinnamon
• 1 pinch of nutmeg
• 1 pinch of clove
• Salt and freshly ground pepper

Preparation

In a bowl, soak the diced bread in milk.

In a large saucepan, brown the shallot and garlic in butter. Add the meat and continue cooking for 10 minutes. Add the soaked bread and spices. Continue cooking for 5 minutes, stirring while cooking. Add salt and pepper.

Pour the mixture into a terrine and let it set in the refrigerator.

Suggestion

Try this recipe with: La Tomme de Monsieur Séguin or L'Héritage.