It was delicious -- as good as the best fish we've had via Cordon Bleu. You stuff the (supposed-to-be butterflied) pork with fresh prunes. Brown the meat and roast over veggies, as you would roast a chicken. Use the drippings and a curious caramel made with vinegar instead of water to make a sauce, and then serve surrounded by more prunes that you have plumped up with, of all things, Ceylon tea.
I also made the Oeufs Mollets Florentine, sans oeufs, as a side dish. No picture because it wasn't all that beautiful, but it tasted very good. In typical Le Cordon Bleu fashion, the recipe called for boiled spinach which you squeeze dry, then sauté in heaps of butter, and then broil (with the hard-boiled eggs) with Mornay sauce in a buttered pan. Instead, I boiled the spinach, squeezed it, then threw it in a non-stick pan with just enough Mornay sauce to taste great. I think it would be better still if you just steamed the spinach, then served it with the Mornay sauce on the side. You could of course, leave out the Mornay sauce, but then it's just plain cooked spinach and I wouldn't be writing about it. The spinach was a great side dish with the pork.
We also had, for the record, Pommes à l'Anglaise, and an apple salad. And also for the record, my Mornay is too thick, more a dough than a sauce. Something I'll have to work on.
I'm going to make the fricasee tomorrow, using beef instead of veal. And the rice pudding on Wednesday, our next Dessert Night.
For comparison purposes, by the way, here is Boy-child's chosen menu.
