Pork Medallions & Potatoes Fondantes
I've made this before. Sometimes I like to try new things; sometimes I like to cook something that I know is good. I thought Eric would like this and he did. Especially the potatoes. I used my lovely gelatinous homemade chicken broth and it makes all the difference in the world. It's almost time to make more.
- Pork Medallions in Mushroom Marsala Sauce (Fine Cooking #64, p. 86c)
- Potatoes Fondantes (Fine Cooking #64, p. 59)
- Steamed broccoli
- 2003 Alary Daniel et Denis Cotes du Rhone
posted by Amy @ 7/12/2005 07:48:00 PM
2 Comments:
I haven't made stock in a long time, so I've never made these with homemade stock. But I want to. I love those potatoes!
All of the above recipes sound good.
Eric, which are you going to try for me when you get home? haha
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