Pork Fillets in Cream Sauce

A delightful and flavoursome dish, Fillets in Cream Sauce may be served.with a border of thickly piped Duchess Potatoes and garnished with lemon slices and parsley sprigs.

4 lb. pork fillets, cut into

1-inch cubes

3 medium-sized onions, sliced

4 medium-sized carrots, scraped and sliced

3 celery stalks, trimmed and chopped juice of

1 lemon

10 fl. oz. dry white wine

12 pints water

1 teaspoon salt bouquet garni, consisting of

4 parsley sprigs, 1 thyme spray and

1 bay leaf tied together

12 oz. butter

6 tablespoons flour

4 egg yolks

10 fl. oz. single cream

Place the pork cubes, onions, carrots, celery, lemon juice, wine, water, salt and bouquet garni in a large flameproof casserole. Set the casserole over high heat and bring the liquid to the boil. When the mixture boils, cover the pan and reduce the heat to low. Simmer the mixture for 50 minutes or until the pork cubes are tender when pierced with the point of a sharp knife.

Remove the casserole from the heat. Using a slotted spoon, transfer the pork cubes and vegetables to a plate and keep warm. Remove and discard the bouquet garni. Measure the cooking liquid and reserve 1 ½ pints of it. Discard the remaining cooking liquid, if any.

In a large saucepan, melt the butter over moderate heat. When the foam subsides, reduce the heat to low. Stir in the flour with a wooden spoon and cook, stirring frequently, for 1 minute. Remove the pan from the heat. Gradually add the reserved cooking liquid, stirring constantly, being careful to avoid lumps. Return the pan to the heat and, stirring constantly, bring the sauce to the boil. Reduce the heat to low and cook for 5 minutes, stirring frequently.

Meanwhile, in a small mixing bowl, combine the egg yolks and cream. Set aside. Remove the pan from the heat. If the sauce is lumpy, which may happen when making such a large quantity of sauce, pour it through a strainer into a clean saucepan before continuing.

Add

2 tablespoons of the sauce to the egg mixture and beat until the ingredients are well blended. Pour the egg and sauce mixture back into the saucepan and stir well. Return the pan to low heat and stir in the meat and vegetables. Cook them, stirring frequently, for 8 minutes. Do not allow the sauce to boil or the egg yolks will scramble.

Remove the pan from the heat. Pour the contents of the pan into a large, warmed serving dish and serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus