Thursday, August 1, 2013


An elegant dish, stuffed with mushroom and chestnut.

1 crown of pork
Salt and pepper

Mushroom and chestnut stuffing

Mix all the ingredients:
3 cups fresh white bread crumbs
1/3 cup melted butter
2 tbsp. cream
½ cup chopped mushrooms
2 cup peeled chestnuts
1 tsp. salt to taste
1 tbsp. minced dill weeds
1 tsp. minced parsley
½ tsp. onion juice

A crown is usually prepared by a butcher by shaping the ribs (9 to 12) into a crown and frenching or scraping the rib ends.
Season with salt and pepper.
Fill center of crown with mushroom and chestnut stuffing.
Wrap the rib ends with bacon.
Place crown on rack in an open roasting pan and roast in a slow oven (300 degrees F), allowing 1 hour per kilo.

To serve, remove bacon from rib ends and slip paper frills over them.

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