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Noisettes of Pork with Green Peppercorns and Pineapple
Book Information
The Professional Chef (8th Edition)
Page: 577
Ingredients
Brown Pork Stock (p. 352), Jus de Veau Lié (p. 382), or Demi-Glace (p. 383)
Clarified Butter or Oil
Dijon Mustard
Green Peppercorns
Heavy Cream
Pineapple
Pork Leg or Loin
Shallot
White Wine
Tags
Sautéeing