INGREDIENTS

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)
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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