Blanquette de Porc Adapted from Mimi Thorisson - A Kitchen
in France Ingredients -2 1/2 pounds boneless pork shoulder, cut into 2 inch cubes -2 small shallots -4 cloves -4 carrots, peeled and cut into chunks -2 leeks, white part only, sliced -2
celery stalks, sliced -1 small onion, sliced -4 garlic cloves, sliced -1 bouquet garni (see note)-1 / 4 cup dry white wine -6 tablespoons
butter -1 / 3 cup all purpose flower -8 ounces white mushrooms, sliced - Juice of 1 lemon -2 / 3 cup crème fraîche -2 large egg yolks A handful of chopped fresh parsley (Mimi used veal instead of pork, she used pearl onions which I omitted since I didn't have any on hand, and I added a
little more garlic, carrots and
celery than the recipe called for.
I sauteed the squash slices
in a
little butter, stopping before they were really getting tender, then opened a can I thought was
celery soup, but turned out to be cream of broccoli cheese soup.
In the roasting pan, saute 2 sticks of celery in a little clarified butte
In the roasting pan, saute 2 sticks of
celery in a little clarified butte
in a
little clarified
butter.