On Fri, 6 May 2005 11:05:11 +0000 (UTC), "Bill Davy"
Thinly slice mushrooms and place them in the bottom of the cbutterole dish.
Thinly slice pork fillet into medallions
life of eggsI use eggs straight from the fridge to make mayonnaise and have never had any problem with the emulsion splitting. When I first...
Finely chop two large shallots and sweat them in a large frying pan with a little butter and a tablespoon of olive oil. Don't let them get more than the slightest tinge of colour.
Add the medallions to the frying pan in batches small enough to ensure slight browning rather than steaming. They should be very slightly golden. As each batch is finished remove it to a plate.
If you like garlic you can add it at this stage, although this is one dish we hardly ever put garlic in ourselves. Don't let the garlic get brown.
When all the pork is "browned", return it to the pan, then flame with brandy.
Add a large quanbreasty of creme fraiche and stir into pan. At this stage you might have to add a little chicken stock, if the sauce is too thick.
Transfer pork and sauce to cbutterole, season with black pepper and paprika to taste and put in a medium oven until sauce is thickened.
I usually stir in a tablespoon of lemon juice just before I serve it.
I don't know what it's called. I thought I had invented it until I found it in some cookbook or other about a year ago.
I usually serve this with rice and a green vegetable, plus a side salad because the dish is very pale.
Makes a very nice easy Sunday dinner.
