Off heat, beat in the boiling milk and seasonings. Boil, stirring, for 1 minute.
Rub the sauce through a sieve or puree it in the electric blender. Simmer for 2 minutes more.
- 1 tsp salt
- 1/8 tsp pepper
- 3 tbsp lemon juice
- 3 tbsp olive oil
- 3 parsley sprigs
- 1/4 tsp thyme or sage
- 1 bay leaf
- 1 clove of mashed garlic
- 2 heads of garlic about 30 cloves
- 3-4 cup heavy bottomed saucepan with cover
- 4 tbsp butter
- 2 tbsp flour
- 1 cup boiling milk
- 1/4 tsp salt
- pinch of pepper
- a sieve and wooden spoon or an electric blender
- 2 1/2 lbs baking potatoes
- a potato ricer I used a masher
- 2 1/2 quart enameled saucepan
- wooden spatula or spoon
- 4 tbsp softened butter
- salt and white pepper
- 3-4 tbsp whipping cream
- 4 tbsp minced parsley
- Rub salt and pepper into the meat.
- Mix the other ingredients in a bowl, add the pork and baste it. Place a lid over the bowl. Turn and baste the meat 3 or 4 times during its marination period. Marinate for a minimum of 2 hours, 6-12 are even better (chops).
- Before cooking, scrape off the marinade and dry the meat thoroughly with paper towels. Julia repeats throughout the entire book that meat needs to be dried off before cooking or it will not brown properly.
- To cook the chops, add 3-4 tablespoons of canola oil to a heavy bottomed skillet. Be sure you have dried off the chops with paper towels.
- Heat the oil until it is almost smoking, then add the chops. Let the chops cook for 3-4 minutes, then turn to cook the other side.
- Cook the garlic slowly with the butter in the covered saucepan for about 20 minutes or until very tender but not browned (mine was around 16 minutes).
- Blend in the flour and stir over low heat until it froths with the butter for 2 minutes without browning.
- Off heat, beat in the boiling milk and seasonings. Boil, stirring, for 1 minute.
- Rub the sauce through a sieve or puree it in the electric blender. Simmer for 2 minutes more.
- You can prepare up to this step ahead of time. Dot top of sauce with bits of butter to keep a skin from forming, then reheat when needed.
- Peel and quarter the potatoes. Drop in boiling salted water to cover, and boil until tender. Drain immediately and put through a potato ricer. Place the hot puree in the saucepan and beat with the spatula or spoon for several minutes over moderate hear to evaporate the moisture. As soon as the puree begins to form a film at the bottom of the pan, remove from heat and beat in butter a tablespoon at a time. Beat in salt and pepper to taste.
- Also, have at the ready, a hot, lightly buttered vegetable dish.
- Shortly before serving, beat the hot garlic sauce vigorously into the potatoes. Beat in the cream by spoonfuls but do not thin out too much. Beat in the parsley. Correct seasoning and turn into hot vegetable dish.
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