Preparation:
Line the bottom of a heavy saucepan, just large enough to contain the meat, with slices of salt pork. Add meat. Add 1/4 cup consommé and brandy. Cook, uncovered, over brisk flame, basting frequently with liquid from pan, for 8 minutes, or until liquid is reduced to approximately 1 tablespoon. Add remaining consommé, salt, and pepper.
Bring to boil. Cover and simmer for 45 minutes, basting occasionally with liquid from pan.
Remove meat to heated ovenproof serving dish. Sprinkle meat with 3 tablespoons cooking liquid and bake at 450F for 8 minutes. Meanwhile, bring to boil sauce in pan.
Add arrowroot dissolved in water, and cook, stirring constantly, for a few seconds, or until sauce is thickened. Serve sauce in sauce boat. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
