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  Added: May 19, 2011  •  Visited (431)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Geneva Pork Fricassee
(Fricassee De Porc A La Genevoise)
What You Need:
  • 1¾ pound neck of pork
  • A little coriander
  • ¾ - 1 pint white wine
  • 3 - 4 oz lard
  • 4 oz small onions
  • 1 - 2 tablespoons flour
  • A few peppercorns
  • Salt
  • A little thyme
  • Pig's blood
  • A little marjoram
  • Cream
  • A few cloves

  • How To Cook:
    1. Cut the pork into large dice and marinade for 24 hours in the wine with the onions, herbs, etc.

    2. The next day take it out and drain it.

    3. Melt the lard in a heavy saucepan and brown the meat over a brisk heat; sprinkle with flour and let this color.

    4. Add the strained marinade liquor and salt, and then cook for 2¼ hours, stirring frequently.

    5. When the meat is cooked, add some pig's blood thinned down with fresh cream.

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine » Europe » Switzerland
    Dish » Stew
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Condiments » Wine
    Main Ingredient » Meat & Poultry » Lard & Fat

     





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