| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Pork, Meats |
2 |
Servings |
INGREDIENTS
| 1 |
|
Pork fillet, or |
|
|
Tenderloin (weighing |
|
|
About 12 oz) |
| 4 |
oz |
Minced pork |
|
|
Sausage meat |
| 1 |
cl |
Garlic (crushed |
|
|
With a little salt) |
| 1 |
ts |
Chopped parsley |
| 1 |
tb |
Grated Parmesan cheese |
|
|
Black pepper |
|
|
Little grated nutmeg |
| 1 |
|
Egg (beaten) |
| 1/4 |
lb |
Green (?)streaky bacon |
| 1 |
tb |
Seasoned flour |
| 2 |
oz |
Clarified butter |
| 1 |
|
Wineglass white wine |
INSTRUCTIONS
Method Cut the pork fillet into thin slices and flatten out with a rolling
pin or a bottle. Mix the minced pork, sausage meat, garlic, parsley,
cheese and seasoning together, and add a little beaten egg to bind. Spread
out the bacon rashers with a knife blade. Put a layer of the stuffing
mixture on to each slice of pork, roll up, wrap in a slice of the bacon and
fasten with a cocktail stick. Dust with a little seasoned flour. Set oven
at 350'F or Mark 4. Heat the butter in a flameproof casserole, put in the
pork rolls and cook gently until golden brown all over. Pour over the white
wine and allow to reduce to half quantity, then cover the pan tightly and
put in the preset moderate oven for 30-40 minutes. Serve this with a
risotto Milanese and a green vegetables.
Taken from 'Casseroles' by Cordon Bleu. Published by 'Macdonald and
Jane's, London'
Graeme Caselton e-mail to gcaselton@easynet.co.uk
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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