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| Mushroom-filled Pork Roast
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Suggested wine:
1997 Château Moncets |
Preparation time: 1 hour
Cooking time: 1 hour
Ingredients (6 people):
1 roast pork fillet (1 kg)
1 tablespoon lard
700 g. mushrooms
4 tablespoons of butter
3 heaping tablespoons of flour
½ litre of milk
1 small pinch of powdered nutmeg
100 g. of grated Gruyere cheese
Salt and pepper
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Brown
the pork in the lard. Then cover it and let it cook
at low heat for 1 hour.
In the meantime, cut the mushroom stems off, wash
the mushrooms in water with a dash of vinegar, and
cook them (without peeling them) for 10 minutes
in 1 tablespoon of butter, then put them through
a vegetable mill.
Make a thick béchamel sauce with the three remaining
tablespoons of butter, the flour and milk. Add salt,
pepper, and nutmeg.
Chop the mushrooms into small pieces, put them into
the sauce, and set the mixture aside. Slice the
roast.
Put the slices into an oven dish and "reform" it
to its original shape by putting the slices up against
one another in the same order they were sliced.
Add mushroom sauce between the slices.
Make sure to leave enough sauce to cover the entire
outside of the roast. Sprinkle Gruyere cheese on
the top, and cook in a hot over for 20 minutes.
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