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Ingredientes
- 4 lb pickled pork soaked in cool water for 4 hrs
- 10 x carrots peeled, quartered
- 1/4 c. butter
- 3 Tbsp. flour
- 2 1/2 c. warm veal stock
- 2 Tbsp. dry mustard
- 1 Tbsp. lemon juice Salt to taste Freshly-grnd white pepper to taste
- 2 x egg yolks Chopped parsley to taste
- 1 1/2 lb potatoes cooked, mashed, and seasoned with Salt to taste, and Freshly-grnd white pepper to taste
- 3 Tbsp. minced chives
- 3 x egg whites whipped till stiff Chopped fresh parsley to garnish
Direcciones
- Drain pork and place in cool water to cover. Bring to boil and cook 50 min. Add in carrots and cook 30 min more. Let cold in water. Drain and reserve carrots. Remove skin from pork and carve into thick slices. Set aside.
- Heat butter in small saucepan, then add in flour. Stir to create a roux and cook on low heat for 1 minute. Add in warm stock, whisking to create a smooth sauce. Add in mustard and lemon juice. Cook 12 min, then season with salt and white pepper.
- Combine egg yolks with a little bit of the sauce, whisk well and add in this back to saucepan, whisking over gentle heat. Place pork on serving platter and nap with sauce. Garnish with parsley and surround by cooked carrots. Serve with Bennet Potatoes.
- For the Bennet Potatoes: Preheat oil to 400 degrees. Combine mashed potatoes with chives and mix in egg whites. Fill piping bag with 1/2-inch plain nozzle. Pipe pcs into warm oil and cook 2 min till crisp and golden. Drain on paper towels and dust with parsley.
- This recipe yields 6 to 8 servings.
- Comments: A very basic family dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 6 servings | |
| Calories 554 | |
| Calories from Fat 212 | 38% |
| Total Fat 23.71g | 30% |
| Saturated Fat 10.33g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 611mg | 25% |
| Potassium 1716mg | 49% |
| Total Carbs 26.99g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.07g | 3% |
| Protein 55.87g | 89% |
