Frosted Sandwich Bread
From:	Marielle, Quebec, Quebec, Canada
Comments:	A recipe from a convent, an excellent brunch and also great on a buffet table. For a larger bread, arrange 2 loaves side-by-side onto a plate and proceed as for 1 loaf, but prepare more of the ingredients and double frosting ingredients. Cannot find an unsliced bread? Simply use fresh sliced bread, crust removed, laying 3 to 4 [or more] slices side-by-side onto a rectangular serving plate; repeat for each layer [filling layers can be repeated]. Bread slices can either be buttered or not. Replace any filling to suit your taste, but remember that heavier fillings should be at the bottom of the bread, to ease slicing. Ex: 'cretons' or chicken salad on the bottom and egg salad on top. Cretons: a very special old ground pork pate recipe from French Canada, eaten cold from the refrigerator, usually spread on toasts at breakfast. Leftover frosted sandwich bread will keep for 3 to 4 days covered, refrigerated.
Servings:	6

1 [approximately 10-inch / 25-cm long] unsliced bread loaf Homemade Cretons 1 pound [454 g] lean ground pork 1/8 to 1/4 teaspoon [0.5 to 1 mL] ground clove 1 cup [250 mL] water 3 cloves garlic, crushed 1 onion, minced 3/4 teaspoon [3.75 mL] pepper Fillings [4] Cretons, homemade or store bought Cooked ham, finely chopped or ground Tiny boiled chicken dices Hard-boiled eggs, crushed Mustard Mayonnaise or salad dressing Salt and pepper Chives Frosting 8 ounces [227 g] cream cheese Mayonnaise, salad dressing or cream Decorations Hard-boiled egg slices Any cut raw vegetable pieces Stuffed olive slices Paprika, to sprinkle Minced parsley or parsley sprigs

Remove all crusts from bread loaf. Slice bread, lengthwise, into very thin slices [one slice on top, one on bottom and one between each filling], repeating fillings if desired. Frost the sandwich bread making sure to cover entirely the top and all four sides of the bread also covering the fillings. Cover with plastic wrap and refrigerate until ready to serve. Just before serving, if desired, decorate to taste with hard-boiled egg slices, raw vegetable pieces, stuffed olive slices.... Sprinkle with a little paprika and decorate with minced parsley or parsley sprigs. Homemade Cretons Mix together ground pork, ground clove, water, crushed garlic, minced onion and pepper. Bring to a boil; lower heat and simmer, uncovered for 1 hour, stirring from time to time. Divide among small bowls; cool to room temperature before refrigerating or freezing. Refrigerate for at least 8 to 10 hours before eating. If frozen, it is better to take cretons out of the freezer and boil them just to boiling point, before refrigerating until set [to get rid of excess water]. Fillings [4] Mix together 'cretons' with a little mustard to spreading consistency. Mix together finely chopped or ground ham and mustard until it holds together or ground ham with mustard to spreading consistency. Mix together tiny chicken dices, mayonnaise or salad dressing, salt and pepper to spreading consistency. Mix together crushed hard-boiled eggs, chives, mayonnaise or salad dressing, a hint of mustard, salt and pepper to spreading consistency. Frosting Soften cream cheese with salad dressing or cream to spreading consistency.