Pork fillet a l'alsacienne

Yield: 6 Servings

Measure Ingredient
2 pounds Pork Fillet
2 \N Shallots Or
1 small Onion; Finely Chopped
1 small Apple, Peeled, Cored; Finely Chopped
2 tablespoons Celery Flakes
¼ teaspoon Powdered Thyme
\N \N Pepper, No Salt
1 can Condensed Mushroom Soup, 15 1/2 Oz.
\N \N Parsley; Chopped


Trim any fat from pork fillet and cut in ½ inch slices. Place in layers in a buttered casserole or oven dish, sprinkling each layer with shallots or onion, apple, celery flakes, thyme and pepper. Add undiluted soup.

Smooth top. Cover dish with a lid or foil and cook in a very moderate oven (325 F, gas mark 2) for about 2 hours or until pork is very tender.

Sprinkle with chopped parsley before taking to the table.

Recipe By : Old Magazine clipping from England, Sixties? Posted to EAT-L Digest 17 October 96 Date: Fri, 18 Oct 1996 09:55:40 EDT From: erika metzieder <100627.3022@...> Serving Ideas : Accompanying creamed potatoes can be piped round the dish.

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