PORK BLANQUETTE

Ingredients:

2	pc	whole cloves
1	pc	white onion, peeled
2	pc	medium carrots, coarsely chopped
2	pc	onion leeks, use white part only, coarsely chopped
1/2	cup	coarsely chopped celery
1	pc	bay leaf (laurel)
1/4	tsp	dried thyme
1/4	tsp	dried rosemary
1	kg	MONTEREY ROLLED ROAST PORK
1/2	tsp	iodized fine salt
1/4	tsp	pepper
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA BROWN EGGS, egg yolks only
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1	tbsp	lemon juice
		iodized fine salt to taste
		white pepper to taste
1	tbsp	finely chopped parsley, for garnish

Procedure:

In a large pot, bring water to a boil. Stick cloves in the onion and place in water. Add the carrots, leeks, celery, bay leaf, thyme and rosemary. Add the rolled roast pork, salt and pepper. Bring water again to a boil then simmer over low heat and cook pork until tender.
Remove pork and set aside covered with aluminum foil. Strain the braising liquid and set aside.
In a saucepan, melt the butter. Sprinkle in flour and while stirring continuously, pour in the stock and let it boil briefly. Simmer for 5-7 minutes.
In a separate bowl, mix egg yolks and cream. Add the egg cream mixture slowly to the sauce mixture while stirring briskly. Add lemon juice. Season with salt and white pepper.
Place the meat in a large platter. Pour the sauce over and sprinkle with chopped parsley.

Makes 4-6 servings.

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