| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Meats | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Pork Fillets, Trimmed |
| 1 | oz | Butter |
| 8 | oz | Puff Pastry |
| 3 | oz | Mushrooms, Finely Chopped |
| 1 | oz | Onion, Finely Chopped |
| Beaten Egg to Glaze | ||
| 1 | Shallot, finely chopped | |
| 3 | oz | Butter |
| 2 | tb | Madeira Wine |
| 4 | fl | Beef Stock |
| Parsley |
INSTRUCTIONS
SAUCE TO GARNISH Preheat Oven to 190C,375F,Gas 5. Cut pork into 12 long strips. Fry in butter. Season. Roll out pastry, cut into 1 by 4 inch rectangles, shape around each pork strip, and form a circle. Mix mushrooms and onion. Fill the chimneys (insides of the circle.) Brush pastry with egg, bake for 15 to 20 minutes. Fry shallot in 1 ounce butter, add madeira, reduce heat. Add stock, whisk in the rest of the butter. Serve with chimneys. Garnish. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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