Hi, I would like to know if any of you knows a french pate recipe called "Catau" or something like it.

Question

My grandmother used to make it, and I would like to know how, and the right name. She was French. I was 12 years old and I can't remember. All I can remember is that she used to spread it on Crepes. Thanks.

Answer 1

Boy! did you bring back memories! My Grannie was French-Canadian, I believe this is what you're looking for:
(much like Rillettes)

Creton

Ingredients:
450 gGround pork
1Finely chopped onion
250 mlMilk
2 slicesBread
1/8 tspGround black pepper
1/8 tspGround cloves
1/8 tspGround nutmeg
1/8 tspGround ginger

Prep:
1. Cut the edge of the bread and discard
2. Cut the rest of the bread into cubes and combine with milk in a saucepan until absorbed
3. Add the spices and ground pork
4. Cook at low heat, stirring occasionally, untill all the liquid is evaporated
5. Put in a bowl and refrigerate overnight

Cook's Notes
Excellent on crakers or on sliced French bread.
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Creton à Maman

Ingredients:
1 lb ground pork
1-1 1/2 liter milk (fatter the better but no more than Homo milk)
1 medium onion, finely chopped
1-2 fresh chives, finely chopped or 1 tablespoon dried chives
1/2 teaspoon salt (to taste)
1 teaspoon pepper (to taste)

Prep:
In a cooking pot, place the ground pork and pour the milk over till the pork won't drink no more (no longer absorbs). Add about a inch to that of more milk.
Add the onion, chives, salt and pepper.
Cook at medium heat for 1.5hrs-2hrs.
Once cooked, add more salt and pepper if desired.
Pour into a appropriate size glass dish.

Answer 2

Hi, the only thing I can think of is "Pate De Chateau"

One is an actual loaf type pate which you have to cut up and the other is a spread. It sound like you want the spread recipe so here it is. ( I will put the other one after it also). The use of a blender is a new addition. Your grandmother probably did everything by hand.

SPREAD
1 kg minced pork
350g pork liver (you can of course use chicken or lamb liver as well)
2 eggs
50 g flour
salt
pepper
marjoram
oregano
one onion
3 cloves of garlic
8 bayleaves
chilli powder
3 teaspoons horseradish (optional)

Preparation
Finely chop the onion, then chop the liver together with the garlic in a blender. Mix all ingredients together in a bowl - no measures given for seasoning as this is really up to your taste...

Make sure you have an evenly mixed up paste. Fill paste into your jars (best to use Le Parfait jars with a rubber seal). Put a bay leaf on top of the paste in each jar and close the jar.

Place jars in a saucepan (put a dishcloth into the bottom of the saucepan to avoid the jars clanking around) and add enough water to cover the jars completely. Bring to a boil and keep boiling for 1 hour 45 minutes.

Take the jars out of the water and let them cool down.

Storage
You don't have to refrigerate the jars to keep the paté - it will keep nicely at room temperature for several months. Once opened, you have to put the jar into the fridge and consume within a week.

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LOAF
12 each hamburgers
4 large eggs
2 cups milk
1 x cream cheese

Directions
Remove half the bun from each hamburger anddiscard.

Place three of the remianing half-sandwiches in a food
processor (pickle optional) and add one egg and 1/2 cup milk.

Pulsate until the ingredients are chopped, but be carefull not to puree.

Empty into a bowl and repeat the process three more times.

Pack the mixture into an ungreased, standard-sized bread
pan.

Place pan into a larger pan and pour boiling water into the
larger pan to a level half the depth of the bread pan.

Bake in 350 degrees F. oven for one hour. Cool loaf in refrigerator.

Turn it out on a plate, decorate with cream cheese and cut
pate into slices.