Paupiettes of Pork with Anchovies and Basil: Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About


  • 150 ml strong chicken stock
  • grated rind and juice of 1 lemon (or more)
  • 25


Add the stock, lemon rind and half the juice to the frying pan. When it bubbles, add the butter and swirl in. Season lightly with salt, and add more lemon juice and/or sugar according to how tart you like it. Divide the paupiettes and the sauce between 4 plates. Strew with a few slivers of olives if you wish, and serve with pasta and small Brussels sprouts or broccoli.