2 lb (900 g) fillet of pork
2 level tbsp seasoned flour
1 1/4 cup (1/2 pint) 300 ml dry white wine
3 cup (225 g) button mushrooms, sliced
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp (30 ml) brandy
2 tbsp (30 ml) chopped parsley
142 ml (1/4 pt) double cream (heavy cream)
salt and pepper
2 level tbsp seasoned flour
1 1/4 cup (1/2 pint) 300 ml dry white wine
3 cup (225 g) button mushrooms, sliced
3 tbsp (1 1/2 oz) 40 g butter
2 tbsp (30 ml) brandy
2 tbsp (30 ml) chopped parsley
142 ml (1/4 pt) double cream (heavy cream)
salt and pepper
method
1. Cut the pork into pieces about the siZe and shape of potato chips and toss these in the seasoned flour.
2. Bring the wine to the boil, add the mushrooms and simmer, covered, for 10 - 15 minutes.
3. Brown the pork in the hot butter.
4. Warm the brandy in a small pan, set it alight and when the flames die down, pour it over the meat.
5. Add the wine and mushrooms to the pork and simmer, covered, for 1/2 hour, or until the meat is tender.
6. Strain the pork and mushrooms, put in a serving dish and keep warm.
7. Add the parsley and cream to the juices in the pan and check the seasoning. Simmer without boiling until the sauce thickens and pour it over the pork.
Serve with rice and green salad.
2. Bring the wine to the boil, add the mushrooms and simmer, covered, for 10 - 15 minutes.
3. Brown the pork in the hot butter.
4. Warm the brandy in a small pan, set it alight and when the flames die down, pour it over the meat.
5. Add the wine and mushrooms to the pork and simmer, covered, for 1/2 hour, or until the meat is tender.
6. Strain the pork and mushrooms, put in a serving dish and keep warm.
7. Add the parsley and cream to the juices in the pan and check the seasoning. Simmer without boiling until the sauce thickens and pour it over the pork.
Serve with rice and green salad.
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