| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Soups, And, Stews |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
tb |
Oil |
| 3 |
lb |
Lean pork, in bite sized pieces |
|
|
Salt and pepper |
| 2 |
|
Onions, chopped |
| 1/4 |
c |
Parsley, chopped |
| 2 |
tb |
Flour |
| 1/2 |
c |
Dry white wine |
| 1 |
lg |
Lemon,grated peel and juice |
|
|
Water |
| 6 |
|
Celery stalks, chopped |
| 3 |
|
Egg, whites |
| 3 |
|
Egg, yolks |
| 2 |
|
Lemons, juice only |
| 1 |
c |
Stock, reserved |
| 1 |
tb |
Cornstarch |
|
sm |
Amount of cold water |
INSTRUCTIONS
Brown pork in butter and oil. Save 3 Tablespoons of the fat. In the fat
cook the onions and garlic till translucent. DON'T OVERCOOK. Add the
parsley and flour stirring. Add the wine and lemon juice and grated rind,
stirring. Replace the pork. Add water just to cover. Bring the liquid to
boil, reduce heat and simmer the pork, covered for 1 1/4 hours. (We are not
in any hurry-simmer, simmer, simmer) Add the celery hearts and continue to
cook covered for 15 mins. and the meat should be tender. Remove the pork
and celery to a serving plate and keep warm. In a bowl, beat the whites
until stiff. Add the yolks and beat the mixture until it is light yellow.
Beat in the lemon juice. In a saucepan, bring the stock to a boil. Add the
cornstarch. Cook the mixture, stirring constantly, until it is smooth.
Slowly, slowly add the thickened stock to the egg mixture, beating the
sauce constantly. When it is smooth and the consistency of heavy cream,
pour it over the pork. Let it rest for a minute or two before serving.
Serving Ideas : Serve with Lemon-dill bread. YES!!
NOTES : I ate this when I was in Greece. Found a recipe and have continued
to enjoy the most unique taste.
Recipe by: Fruits in Cooking-1973
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 1 Ma, r 1997.
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