Today I made I meat stock like I did before, only not as much and with a marrow bone and meat. I’m writing this a few days late and I can tell you it is so good, it became completely jellified!
Okay, now I made some pork chops with a Robert sauce. I browned the chops, put them aside, then fried some onions in butter for 10 minutes, then added some flour. Added some tinned tomatoes, and I simmered for about five minutes. Then add some wine and stock and simmer for 10 minutes more. Then mix in some tomato paste to deepen it, then place the chops on and put in the onion for 20 minutes. It was really tasty. I cooked it for 5-10 minutes less than she said, and it was still slightly over. But the sauce was great!
Du coup, j’ai fait des Côtes de Porc Sauce Robert. J’ai doré les cotes, je les ai mis de coté, puis j’ai fait revenir des oignons dans du beurre pendant 10 minutes, j’ai ajouté de la farine et des tomates concassées. J’ai fait bouillir pendant cinq minutes. Ensuite j’ai mis du vin blanc et du fond. J’ai laissé bouillir 10 minutes de plus. Ensuite j’ai mis du concentré de tomates pour approfondir et j’ai rajouté les cotes et au four pendant 20 minutes. C’était délicieux. J’ai fait cuire 5-10 minutes de moins qu’elle et c’était quand-même un peu trop cuit. Mais la sauce était très bonne!
Okay! Sorry it was short this time! I have to go now, bye!
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