2 lb. lean Pork Steaks, cut about 1\/4\u00e2\u20ac\u009d thick
\n1\/2 lb. bulk Pork Sausage
\n2 1\/2 C. fine Bread Crumbs
\n2 Eggs, slightly beaten
\n3 T. Dry White Wine or Chicken Stock
\n1\/4 tsp. Thyme
\n1\/4 tsp. dry Mustard
\n1\/4 tsp. Salt
\nDash Pepper
\nFlour
\n3 T. Butter or Oil
\n3\/4 C. Chicken Stock
\n1\/4 C. dry White Wine
\n1 sprig Parsley
\n1\/4 tsp. Thyme
\n3\/4 tsp. Dry Mustard
\n1\/2 C. Heavy Cream<\/p>\n
Place pork steaks between two sheets of waxed paper, one at a time, and pound them into a flat rectangular shape using the flat side of the mallet so the meat doesn\u00e2\u20ac\u2122t tear. Make filling by mixing sausage, bread crumbs, eggs, 3 T. wine or stock, thyme, mustard, salt and pepper. Spread about 1 T. of filling over each piece of pork, leaving a gap around the edges. Fold up pork at edges making a small lip to hold filling in. Roll up meat, keeping edges turned in. Secure with a short skewer or tie with string. Roll meat in flour, and brown in butter or oil. Add stock, wine, parsley and thyme to pan; cover and simmer about 25 minutes. Remove roll-ups from pan, removing skewers or string and allow to rest on serving dish. Meanwhile, add remaining dry mustard and the 1\/2 cup of heavy cream to the pan juices. Boil rapidly, stirring, about 1 minute, heating through and reducing slightly. Pour over pork to serve. Yield 6 servings, 3 paupiettes each.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 lb. lean Pork Steaks, cut about 1\/4\u00e2\u20ac\u009d thick 1\/2 lb. bulk Pork Sausage 2 1\/2 C. fine Bread Crumbs 2 Eggs, slightly beaten 3 T. Dry White Wine or Chicken Stock 1\/4 tsp. Thyme 1\/4 tsp. dry Mustard 1\/4 tsp. Salt Dash Pepper Flour 3 T. Butter or Oil 3\/4 C. Chicken Stock 1\/4 C. dry White Wine 1 sprig Parsley 1\/4 tsp. Thyme 3\/4 tsp. Dry Mustard 1\/2 C. Heavy Cream Place pork steaks between two sheets of…<\/p>\n