| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | English | Pork/ham, English | 2 | Servings |
INGREDIENTS
| 8 | oz | Prunes, soaked, stoned |
| And chopped | ||
| (reserve the soaking | ||
| Liquid) | ||
| 3 | oz | Fresh white breadcrumbs |
| 2 | tb | Onions,chopped finely |
| A little butter | ||
| 2 | Filets pork, trimmed and cut | |
| In half crosswise | ||
| Salt and black pepper | ||
| 3 | oz | Butter, melted |
| 1 1/2 | oz | Flour |
| 1/4 | pt | Water or pork stock |
| 1/4 | pt | Double cream |
| 1 | ds | Brandy |
INSTRUCTIONS
To make the sauce less rich, replace the cream with milk. Set oven to 350/F or Mark 4. Mix prunes and breadcrumbs together. Lightly fry onion in a little butter and mix with the prune mixture. Cut each pork fillet in half lengthwise and spread lower halves with the prune mixture. Cover with the top halves and tie with string. Dust fillets with seasoned flour, adding extra seasoning if desired. Place in an ovenproof dish, pour melted butter over, cover and cook for 40 minutes. Remove from oven and pour off liquid into a pan. Return fillets to oven and cook, uncovered, for further 15 to 20 minutes to brown. Blend the flour into the liquid, then add reserved prune liquid and water or stock. Bring to boil, stirring; boil for 3 minutes. Stir in cream and brandy and heat through; do not boil. Remove strings from fillets, place on a dish and pour the sauce over. Posted to MM-Recipes Digest V3 #264 Date: Fri, 27 Sep 1996 18:07:10 +0000 From: "ray.watson" <ray.watson@ukonline.co.uk>
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