Leg of Pork a la Nantaise
- 1 leg fresh pork
- Cognac
- White wine (Muscatel)
- Butter, mustard
- Capers and pickles, chopped fine
- Thick, rich cream
Roast a leg of fresh pork in oven heated to 350F, 350°F., until done, 30-35 minutes per pound. Now pour cognac over meat and set on fire. When burned out, add a moderate amount of white wine; remove the meat, allow gravy to boil a few minutes (be patient, you rascal). Remove pan from fire and incorporate butter by shaking the pan without stirring the sauce. Add a little mustard, capers, pickles and thick, rich cream. Serve roast with gravy and a dish of mixed vegetables.
Submitted by Jun 2, 2009
10 min
70 min
80 min