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.
We ate some out
of hand, then I made jam, marmalade, ice cream topping, preserves, and cherry
butter, but I froze 6
pounds to use in pies.