| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1 1/2 |
pt |
Sour cream to taste Salt to taste Ground white pep, Sour cream to taste Salt to taste Ground white pepper 2 oz |
INSTRUCTIONS
1998
oz Pork (cut into 1/2 in square cubes) 1 pt. Chicken stock 1 pt
Heavy cream (partially reduced) 2 oz Clarified butter or margarine
Fresh chopped garlic 1 - 2 oz Misc. spices (basil, oregano, & dill
weed) Fresh Dill (for garnish)
~---------------------METHOD:--------------------------- Saut off pork
with clarified until deep golden brown. Deglaze with chicken stock
and bring to boil. Thicken with heavy cream until heavy consistency
is reached. Add spices and sour cream to taste. Should have a
generously creamy taste. Continue to cook in low heat until medium
thick consistency is reached because the sour cream will tend to thin
it out. Serve over noodles. Notes Optional: Place pasta in pan, mix
with pork and sauce, serve. If chicken base is used, omit salt. Have
side container of cornstarch and water just in case extra thickening
is needed. Source: 7 nations restaurant tableside cooking guide
Posted to MM-Recipes Digest by Raiden <raiden@chef.net> on Nov 13,
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