into the serving dish. Strain the
sauce over, and, when it is cold,
remove the fat. The meat should be
entirely covered with a soft clear
jelly.
Serve with potatoes baked in
their jackets and a plain salad, but
no other vegetables.
FILET DE PORC FRAIS TRUFFÉ FROID
This beautiful recipe is given by
Paul Poiret in his 107 Recettes et
Curiosités Culinaires.
‘You need a fine fillet of pork,
cut from a young animal; cut some
uncooked truffes in pieces about the
size of a pigeon’s egg. With the