BANQUET - DAY 5 - THE ENTREE
FROM LES RECETTES PRIVEES DE WILHELMINE
When it came to the main course, Wilhelmine had so many wonderful recipes for meat it was difficult to pick just one. But the average home does not have a roasting pit, the facilities to cook a whole animal, or the stomach for some of the more bizarre recipes such as ragout of bat with green lizard dumplings and pig’s blood soufflé, so I decided to go with something easy and delicious.
Apparently, Wilhelmine created this recipe for Pork Slices In Red Wine With Mushrooms so that one of her important clients could wheedle her way into both the king’s affections and his bed. Apparently it worked, so if you’re out to impress someone, maybe you should consider giving it a try.
Christiane FranceCool mysteries and hot romance - http://www.chrisgrover.ca
PORK SLICES IN RED WINE WITH MUSHROOMS
6 Servings. Heat oven to 350 degrees.
3lbs. Pork Tenderloin cut into thick slices and fried for 1-2 minutes in a mixture of unsalted butter and olive oil until they are lightly browned on each side. Place slices in a large ovenproof casserole and set aside.
Chop two large onions and cook in the same frying pan 5-7 minutes until they are soft and translucent but not brown.
Add onions to pork slices along with 1 teaspoon salt, one-half teaspoon black pepper, and 1-1/2 cups red wine. Cook about 1-1/2 hours or until tender.
15 minutes before the meat is ready, cook 10ozs. of small, peeled mushrooms in butter for approx. 3 minutes and add to meat for balance of cooking time.
When the meat is done, remove it from the casserole to a warmed, large serving platter, retaining the cooking juices.
For the sauce:
Using a wooden spoon, blend 2 tablespoons of flour with 12ozs, heavy cream until it forms a smooth paste. Add the casserole juices and cook over low heat, stirring constantly for 3 minutes until sauce is thick and smooth BUT NOT BOILING. Pour sauce over meat and serve immediately.
Serve with roasted potatoes, or home fries, and steamed broccoli.
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