INGREDIENTS

INSTRUCTIONS

8 oz        Pork (cut into 1/2 in square cubes) 1 pt. Chicken stock 1 pt
Heavy cream (partially reduced) 2 oz Clarified butter or margarine
1 1/2 pt Sour cream to taste Salt to taste Ground white pepper
2 oz Fresh chopped garlic 1 - 2 oz Misc. spices (basil, oregano, &
dill weed) Fresh Dill (for garnish)
MMMMM----------------------METHOD:---------------------------
Saut. off pork with clarified until deep golden brown.  Deglaze with
chicken stock and bring to boil.  Thicken with heavy cream until heavy
consistency is reached.  Add spices and sour cream to taste.  Should have a
generously creamy taste.  Continue to cook in low heat until medium thick
consistency is reached because the sour cream will tend to thin it out.
Serve over noodles.
Notes:
Optional: Place pasta in pan, mix with pork and sauce, serve.
If chicken base is used, omit salt.
Have side container of cornstarch and water just in case extra thickening
is needed.
Source:  7 nations restaurant tableside cooking guide
Posted to MM-Recipes Digest  by Raiden <raiden@chef.net> on Nov 13, 1998

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