Fillet of Pork a la Fermiere

Ingredients

• five small fillets of pork
• a carrot
• an onion
• a claret-glass of white wine
• a clove of garlic
• two bay-leaves
• two branches of thyme
• two cloves
• four parsley-roots
• a little mace
• a pinch of pepper
• three quarters of their height of consomme
• three tablespoonfuls of the liquid in which your fillets were soaked

Method

1. 1

   Divide the fillets, soak with carrot, onion, and seasonings for twelve hours.

2. 2

   Cook in consomme and soaking liquid for half an hour, then serve.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 41. The excerpt below is the record exactly as published.

Fillet of Pork a la Fermiere. Take five small fillets of pork, divide them in two, shapihg them alike, and put them in an earthen jar; peel and slice a carrot and an onion, put them in a fry- ing-pan with a claret-glass of white wine, a clove of garlic, two bay-leaves, two branches of thyme, two cloves, four parsley-roots, a little mace, and a pinch of pepper. Boil them for five minutes, let them be- come cold, pour over your fillets of pork, and allow them to soak twelve hours ; then drain off your fillets and put them in a saucepan with three quarters of their height of consomme- (stock, Art. 1) and three tablespoonfuls of the liquid in which your fillets were soaked

Cook this with the app: pantry check, scaling, and the assistant.