PARSLEY-FILLED FILLETS OF PORK
Persiljespäckade fläskfiléer
3 to 4 onions
parsley
marjoram
butter or margarine
½ bay leaf
1 teaspoon chili sauce
bouillon
Trim and wipe off the meat and cut lengthwise, but not too deep, in each fillet. Flatten them out and flavour on the inside with salt and pepper. Stir butter or margarine and parsley and fill the cuts with this. Put the fillets with the cuts facing each other and press them together to a roll. Tie with cotton string so that the roll is rather firm. Rub on the outside with salt, pepper and a little chili sauce.
Persiljespäckade fläskfiléer
4 servings
2 fillets of pork, in all approx 1 1/3 lbs
salt, black pepper3 to 4 onions
parsley
marjoram
butter or margarine
½ bay leaf
1 teaspoon chili sauce
bouillon
Trim and wipe off the meat and cut lengthwise, but not too deep, in each fillet. Flatten them out and flavour on the inside with salt and pepper. Stir butter or margarine and parsley and fill the cuts with this. Put the fillets with the cuts facing each other and press them together to a roll. Tie with cotton string so that the roll is rather firm. Rub on the outside with salt, pepper and a little chili sauce.
Brown until nicely coloured on all sides, then lower
the heat. Fry together with small onions and flavour with marjoram and bay
leaf. Dilute with bouillon or boiling water, cover and let the meat fry on low
heat until done.
Strain the pan juices and make a thickening. Serve
the double fillet (the slices look really nice!) with veggies, tomato halves
and potatoes.
This is a real 70s dish …
Enjoy!
Bella
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