Succulent fillets of pork, stuffed with an apple puree, Paupiettes de Pore (poh-pee-yet de por) may be served with sauteed potatoes and a green vegetable.
2 cooking apples, peeled, cored and sliced
2 tablespoons water
1 tablespoon sugar
½ teaspoon dried sage ? teaspoon dried thyme
½ teaspoon salt
½ teaspoon black pepper small onion, finely chopped
1 tablespoons fresh breadcrumbs
8 slices of pork fillet, pounded thin, approximately
8 streaky bacon slices
1 oz. butter
10 fl. oz. cider bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
1 oz. beurre manic
In a saucepan, cook the apples, water and the sugar over low heat for 5 minutes, stirring occasionally. Cover the pan and continue cooking the apples for 15 to 20 minutes or until they are soft.
Remove the pan from the heat. With the back of a wooden spoon, mash the apples until they form a puree. Stir in the sage, thyme, salt, pepper, onion and breadcrumbs.
Lay the pork slices out flat. Spoon equal amounts of the apple mixture on to the pork slices. Roll up the meat.
Wrap each roll in a bacon slice and secure with thread. Set aside.
In a large saucepan, melt the butter over moderate heat. When the foam sub-sides, add the pork rolls and cook them, turning frequently, for 6 to 8 minutes or until they are evenly browned. Pour in the cider and add the bouquet garni.
Increase the heat to moderately high and bring the cider to the boil.
Cover the pan, reduce the heat to low and simmer the paupiettes for 35 to 40 minutes, or until they are tender when pierced with the point of a sharp knife.
Remove the pan from the heat. Using a slotted spoon, transfer the paupiettes to a warmed serving dish. Remove and dis-card the thread and bacon. Keep the paupiettcs warm while you finish the sauce.
Strain the cooking liquid and return it to the pan. Return the pan to moderate heat and bring the liquid to the boil. Add the beurre manie, a small piece at a time, stirring constantly with a wooden spoon until the sauce thickens slightly.
Taste the sauce and add more salt and pepper if necessary. Remove the pan from the heat. Pour the sauce over the paupiettes and serve immediately.