| 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>
A Message from our Provider:
“You’re on this planet for a purpose. Find it.”