This is a fine and beautiful dish to set before your friends, let alone a king.
Make the pastry a day in advance. Sift the flour and salt into a bowl. Melt the butter very, very gently until liquid but not warm (if warm it hardens the dough). Mix into the flour with the other ingredients using a spatula until all is smooth. Refrigerate for at least 30 minutes.
Divide the dough into
Rub the fillet of pork with mustard, salt and pepper. Fry briskly in butter with a drop of oil, browning rapidly all over. Remove from the heat. Process any herbs you are using (watercress and spinach leaves can be used as well) with the garlic, milk and the cream to form a purée. Mix with the sausage meat in a bowl, add the breadcrumbs and season to taste. The sausage meat mixture should be bright green, so do not stint on the herbs.
Roll out the pastry to an oblong that is
When ready remove from the oven and let it rest for 10 minutes before carving into fairly thick slices.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.