My grandmother is French and used to make something called either foul or fould.It has beef and pork in it and you grind it all down and make like a spread out of it and eat it on toast.Trust me it tastes a lot better than it sounds lol.Has anyone ever heard of this and if you have do you have a recipe?
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11-21-03, 02:55 PM
Lydia
I believe what you are referring to is Creton or Tourtière. It's sometimes made with both pork and beef and sometimes just beef. I think it's very much like the filling of the pork pies that the French make.

I have had it, but do not have a recipe...I did find the following recipes:

Huguette Davis' Franco-American Creton (*)
Two pounds ground pork to finish the Creton:
2-3 small cloves garlic, minced two tablespoons heavy cream
One small onion, finely chopped one egg
½ cup milk sprigs of parsley for garnish
Two tablespoons bread crumbs toast points or French bread for serving
Pinch of allspice
Salt and fresh black pepper
One slice country style white bread
Grind the pork very fine (or have your butcher do it for you).
Finely chop the onion and mince the garlic. Place the pork, onion, garlic, milk, bread crumbs, allspice and salt and pepper in ad double boiler and lay the slice of bread on top of the mixture. Cover the pan and cook over simmering water on medium heat for one to one and one have hours or until the pork is very tender, stirring from time to time. (Stir the bread in and it will thicken the Creton.)
Beat the cream and egg into the hot pork mixture. Puree the mixture in a blender or food processor. You may want to add a package of unflavored gelatin if desired. Spoon the mixture into a one-quart or decorative mold and chill for at least four hours or until firm.
To serve, un-mold the Creton onto a platter and garnish with sprigs of parsley. Serve as a spread with rounds of crusty French bread. Serves 6-8 people

and

L’Heureux Tourtière (From Rose Anne Morin L’Heureux)
½ pound of ground pork
½ pound ground beef
one medium onion
1-2 cloves garlic, minced
one medium potato, cooked and mashed without milk or butter
one teaspoon cinnamon
one teaspoon ground cloves
½ teaspoon allspice
pastry for one double crust nine inch pie
In a large bowl
Mix ground pork, beef, onion and garlic together (use hands if necessary).
Place in a saucepan and add about ½ cup water, salt and pepper to taste.
Add all the remaining spices, leave out the masked potato until the very end of cooking.
Cook over low heat, simmering for about two hours. Drain off fat.
Combine the meat mixture with the mashed potato.
Pour into a pie plate covered with the top crust for steam to escape.
Bake in a 375-400 F oven until the top of the pie is brown.
Serve warm or cold (room temperature) with a variety of sweet and tangy relishes

The above recipes are from THIS site...
hope they're close to what you were looking for.

This message has been edited. Last edited by: DorianGreyed,