Blanquette of Suckling Pig
|Roast suckling pig||1 Pound, boned and thinly sliced (leftover)|
|Thinly sliced mushrooms||1⁄2 Pound (2 1/2 cups / 1/4 kilogram)|
|Shallots||2 , finely chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Bouquet garni||1 (composed of parsley, thyme and basil sprigs, a scallion, a garlic clove, 2 shallots, 2 whole cloves and a small bay leaf)|
|Dry white wine||1 Cup (16 tbs)|
|Stock||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|Strained fresh lemon juice||2 Tablespoon|
Melt the butter in a saucepan and add the mushrooms, shallots, garlic and bouquet garni.
Cook over medium heat until the vegetables are softened.
Add the flour, cook for two or three minutes more, then stir in the wine and % cup [175 ml.] of the stock and season with some salt and pepper.
Simmer, uncovered, until the sauce is reduced by half, about 30 minutes.
Remove the bouquet and add the slices of meat.
Heat without boiling.
Beat the egg yolks with the lemon juice and the remaining stock.
Beat in a little of the sauce; then, off the heat, add the yolk mixture to the pan.
Return to a very low heat and stir, without letting the sauce boil, for about five minutes or until it thickens.