- 2 1/4 pounds [1 kg] pork fillet
- 1 ounce [28 g] butter
- 3 1/2 cups [875 ml] milk
- 2 carrots, peeled and sliced in rounds
- 1 onion, peeled and quartered
- 1 clove garlic
- Bouquet garni [thyme, bay leaf, parsley, chervil]
- Salt and pepper
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- Brown the fillet in hot butter on all sides in a deep, heavy pan.
- Add enough milk to cover the pork completely.
- Add the carrots, the onion, the clove of garlic, a small bouquet garni, salt and pepper.
- Cook, uncovered, over a very low flame for about 3 hours.
- You should the have a smooth gravy; strain it and pour over the meat, which is served on a heated platter.
- If the cooking has been too fast, you will have to add more milk.
- If it has been too slow, increase the heat at the last minute to boil down the milk.
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