Name: Pan-Fried Fillet of Pork with a Crispy Mushroom And Sage Pie
Ingredients: 1 Fillet pork; 6 oz Shortcrust pastry; 4 oz Chopped mushrooms; 2 oz Shallots; 1/4 pt Chicken stock; 4 md Carrots; 1 Head celery; 1 Courgette; 1/4 pt Double cream; Oil; 1 pt White wine gravy; 2 oz Butter; 1/4 bn Sage; 1/2 bn Chives; 8 oz Potatoes

The church is not perfect, but woe to the man who finds pleasure in pointing out her imperfections! Christ loved his church, and let us do the same. I have no doubt that the Lord can see more fault in his church than I can; and I have equal confidence that he sees no fault at all. Because he covers her faults with his own love-that love which covers a multitude of sins; and he removes all her defilement with that precious blood which washes away all the transgressions of his people.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Food networ, Food5	4	servings

INGREDIENTS

1		Fillet pork
6	oz	Shortcrust pastry
4	oz	Chopped mushrooms
2	oz	Shallots
1/4	pt	Chicken stock
4	md	Carrots
1		Head celery
1		Courgette
1/4	pt	Double cream
		Oil
1	pt	White wine gravy
2	oz	Butter
1/4	bn	Sage
1/2	bn	Chives
8	oz	Potatoes

INSTRUCTIONS

Grease a metal dariole mould with butter and line with shortcrust pastry.
Fill with a mixture of chopped shallots, chopped mushrooms reduced in
double cream and finished with shredded sage. Top with shortcrust pastry
lid and bake in a hot oven for 10 minutes.
Cut the pork fillet into 8 medallions and flash fry in hot oil until golden
brown.
Turn the pie out into the centre of the plate and arrange the pork next to
it. Garnish with braised celery, poached courgette and carrots.
Top the pie with a large quenelle of chives; mash potatoes and sauce the
whole dish with a white wine gravy.
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