1-2 pork fillets, according to size
1 oz. butter
2 shallots (or onions)
1 level dessertspoon paprika
1 level dessertspoon flour
1 glass sherry
¼ pint stock
1 tin button mushrooms or 2-3 oz. fresh
½ gill cream (1/8 pint)
Chop the shallots, cut the fillets into nice-sized pieces. Sauté meat quickly in the butter, add the shallots and paprika, and cook slowly for 2-3 minutes. Stir in the flour, add the sherry and stock, and bring to the boil. Simmer gently 30-40 minutes. Add the mushrooms drained from the liquor or, if fresh, sautdé in butter for 3-4 minutes. Pour in the cream, adjust the seasoning, and serve with boiled rice or purée of potatoes.
Cordon Bleu