Fillets of Pork

Name: Fillets of Pork
Yield: For 4
Cuisine: United Kingdom
Ingredients: 1½ oz. (45 g.) flour; ¼ pint (1½ dl.) (double) cream; salt and pepper; 3 oz. (90 g.) butter; salt and pepper; 3 oz. (90 g.) breadcrumbs; 1 tablespoon onion, finely chopped and softened in a little butter; ½ lb. (240 g.) large prunes, soaked for 3 or 4 hours and stoned (liquid saved); ¼ pint (1½ dl.) good white stock (a bouillon cube will do); ¼ pint (1½ dl.) good white stock (a bouillon cube will do); 1 tablespoon onion, finely chopped and softened in a little butter; 1 tablespoon brandy

Preparation info

For
4

Difficulty
Medium

Appears in

The Cookery of England

By Elisabeth Ayrton

Published 1975

About

Mrs Gerald Leach’s recipes for fillets of pork.

Ingredients

½ fillet per person, unless very large
½ lb. (240 g.) large prunes, soaked for 3

Europe
United Kingdom
Main course
England

Method

Chop each soaked but uncooked prune into about 8 pieces. Mix with the breadcrumbs and the onion in its butter. Season, using plenty of pepper.

Trim the pork fillets and cut across in halves. Split each half longways, and spread the centres with the prune filling, closing like sandwiches. Rub with seasoned flour and place in a flat ovenproof dish. Just melt remaining butter and pour over