Gigot de Pore a la Creme

A superb dish for a dinner party, Gigot de Pore a la Creme (jee-goh d’pohr-kah lah krem) is not difficult to prepare.

Serve with boiled new potatoes and red cabbage and accompany with a well-chilled Pouilly Fuisse.

3 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried sage

1 tablespoon chopped fresh parsley x 5 lb. leg of pork garlic cloves, halved

8 fl. oz. dry white wine

1 teaspoon cornflour dissolved in

1 tablespoon wine

1 teaspoon dried sage

4 fl. oz. double cream

Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C). In a small mixing bowl, combine the olive oil, lemon juice, salt, pepper, sage and parsley together with a fork. Set aside.

With a sharp knife, make four incisions in the pork. Insert the garlic clove halves in the incisions. Rub the meat with the olive oil mixture and set aside for 10 minutes.

Place the meat on a rack in a roasting tin.

Place the tin in the oven and roast for 3 hours, or until the pork is well cooked. Test the meat by piercing it with the point of a sharp knife. The juices that run out should be clear. Remove the pork from the oven and set aside.

In a small saucepan, bring the wine, cornflour mixture and sage to the boil over moderate heat, stirring constantly. Cook for 3 minutes, or until the mixture has thickened. Reduce the heat to low and gradually stir in the cream. Cook the sauce gently until it is hot but not boiling. Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve at once, with the pork.