Tenderloin of Pork, Blanquette or Escaloped, with Mushrooms or Truffles

Have two pounds of the tenderloin of fresh pork; pare in order to remove the sinewy skin covering it, also the fat, cut up into one and a quarter inches in diameter escalops, an eighth of an inch thick; place them as soon as ready in a liberally buttered saute-pan, and season over with salt. Cut across in slices one pound and a half of large mushroom heads; add to the meat and cover entirely with melted butter, and a round piece of paper, and when prepared to serve, place them on a brisk fire to stiffen only, turning them over to finish cooking; drain off the butter, and add in its place, a few spoonfuls of veloute sauce (No. 415) a little chicken glaze (No. 398) and lemon juice, finally thickening with egg-yolks, butter, and cream. Dress the whole on a rice border.

With Truffles.—Replace the mushrooms by fresh truffles if procurable.