Entrecote of Pork, Dauphinoise

Ingredients

• Cut the meat from the back bone of a loin or rack of young pork
• a seasoning of finely minced onion
• powdered sage
• powdered rosemary
• bayleaf also powdered
• salt
• a little cayenne
• roll in egg
• cracker meal
• small tomatoes
• small onions

Method

1. 1

   Roll the pork with seasoning, tie with twine, and cook in soup stock without browning.

2. 2

   Roll in egg and cracker meal, then bake until brown.

3. 3

   Serve with baked tomatoes and onions.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 231. The excerpt below is the record exactly as published.

Entrecote o\ Pork, D_uphinoise. Entrecote signifies choice piece, middle cut, the cut between the ribs, generally applied to beef. The use of it is to inti- mate that it is not plain roast pork but something seasoned. Cut the meat from the back bone of a SAN FRANCISCO HOTEL GAZETTE'S 90 loin or rack of young pork in one long fil- let and a portion of the flank with it. Make a roll of it that will be quite small ; split the meat if too large when rolled and make two. Before rollins; up spread upon it a seasoning of finely minced on- ion, powdered sage or rosemary, bayleaf also powdered, salt and a little cayenne, tie up with twine, cook in soup stock a while without browning, then roll in egg and cracker meal and bake brown. Bake a few small tomatoes set far apart in a pan so that they will dry away from their juice, and also a few small onions

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