Pork Fricassee With Mushrooms And Carrots

The problem with conservative churches is not that they lack members. The problem is that many of those members are not converted. Millions of members of evangelical churches are absent from worship services each Sunday and are equally absent from Christian living during the rest of the week. Biblical illiteracy and unethical conduct by Christians seem to be on the rise. Many people who attend are indifferent to the truths of Christianity, and others are divisive, even mean-spirited.

Paul House

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy		November 19	1	Servings

INGREDIENTS

3	T	Vegetable oil
3 1/2	lb	Boneless pork shoulder
		trimmed of excess
		fat and cut into
		2-inch pieces
1		Onion, chopped
2		Ribs celery, chopped
1		Bay leaf
4	c	Chicken broth
4	c	Water
8		Carrots, cut diagonally into
		1-inch-thick pieces
1	lb	Mushrooms, sliced thin
1/2		Stick unsalted butter, 1/4
		cup
1/4	c	All-purpose flour
1	c	Heavy cream
1	T	Fresh lemon juice, or to
		taste
1/2	c	Minced fresh parsley leaves
		Paprika rice as an
		accompaniment

INSTRUCTIONS

In a kettle heat the oil over moderately high heat until it is hot  but
not smoking and in it brown the pork, patted dry, in batches,
transferring it as it is browned to a large bowl. Pour off the fat
from the kettle, return the pork to the kettle with the onion, the
celery, the bay leaf, the broth, and the water, and simmer the
mixture, uncovered for 1 1/2 hours, or until the pork is tender. Add
the carrots, simmer the mixture, covered for 15 minutes, or until the
carrots are tender, and transfer the pork and the carrots with tongs
to a bowl. Strain the mixture through a fine sieve into a bowl return
the cooking liquid to the kettle, and boil it until it is reduced to
about 3 cups.  In a large heavy skillet cook the mushrooms in the
butter over  moderate heat, stirring occasionally, until most of the
liquid the  mushrooms give off is evaporated, sprinkle the mixture with
the  flour, and cook it over moderately low heat, scraping up the brown
bits, for 3 minutes. Stir in the cream, stirring until the mixture is
combined well, add the mushroom mixture to the cooking liquid, and
simmer the sauce, stirring, until it is thickened. Stir in the lemon
juice, the pork, the carrots, salt and pepper to taste . The  fricassee
may be made 2 days in advance and kept covered and chilled.  Stir in
the parsley and serve the fricassee over the paprika rice.  Serves 8.
Gourmet November 1992  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 5637 Calories From Fat: 3809 Total Fat: 427.5g Cholesterol: 1554.4mg Sodium: 4481.1mg Potassium: 9810mg Carbohydrates: 121.2g Fiber: 25.1g Sugar: 46.5g Protein: 327g