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.

A Message from our Provider:

“He who kneels before God can stand before anyone.”