| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Swedish |
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Bone-free cuts of pork; e.g. cutlets, 150 grammes apiece |
| 200 |
g |
Sliced mushrooms; (canned or deep-frozen mushrooms can be used) |
| 400 |
g |
Peeled potatoes; in thin slices |
|
|
Butter for frying |
|
|
Salt and pepper as desired |
INSTRUCTIONS
http://www.santesson.com/recept/favlist.htm
"Allt om Mat" is a leading Swedish food magazine. We were immensely proud
when it published our recipe for Anna cutlets in the early 1970s. (We also
appreciated when the magazine, 25 years later, included a link to our
recipe collection - see AoM #17, 1997.) It is a very convenient dish, can
be prepared long in advance with everything contained in one pot.
1.Fry the mushroom slices briefly in a hot frying-pan.
2.Place the pork cuts in a buttered gratin dish and cover them with the
mushrooms, then put the potato slices on top in a even layer.
3.Use salt and pepper as desired, then top with very thin slices of butter.
4.Cook in the oven at 200 - 225 oC for 45 minutes.
Serve together with a tomato-lettuce-cucumber salad.
Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 17, 1998
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