| 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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