Porc Sylvestre

5 Tbsp of cooking oil
4 lb boneless roast of pork, tied
3 Tbsp of butter, 2 Tbsp cooking oil
3 medium onions, peeled
2 carrots, sliced
1/2 cup of brown stock
3 large cloves of garlic unpeeled
bouquet garni, salt

  • In a heavy oven proof heat the oil.
  • Brown the pork on all sides for about 15 minutes.
  • Preheat oven 375°F.
  • Remove the pork, discard the oil.
  • Clean the pot and melt the butter and oil in it.
  • Stir in the onions and carrots and brown them slightly.
  • Return the pork to the pot, add the stock, garlic and bouquet garni and bring to a simmer.
  • Add 1/4 tsp of salt, cover with a piece of wax paper and the lid.
  • Set into the lower third of the oven.
  • After 1/2 hour turn and baste the meat.
  • Sprinkle with 1/4 tsp of salt and reduce the heat to 350°F.
  • Continue cooking, and basting every 1/2 hour, for 2-1/2 hours.

 Sylvestre filling

3 Tbsp of butter, 1 Tbsp of oil
4 Tbsp of shallots, minced
1-1/2 lb of mushrooms, minced and squeezed dry
1 cup of cream
salt and pepper

  • Sauté the shallots in the oil and butter for 2 minutes.
  • Then, add the mushrooms and cook, stirring constantly until dry.
  • Season lightly with salt and pepper.
  • Add the cream and reduce until the cream become a thick golden mixture, not runny.
  • Season well and set aside.

Sauce Mornay

3-1/2 cups milk
5 Tbsp of butter
8 Tbsp of flour
1/2 cup of swiss cheese, grated
salt, black pepper, nutmeg
1/2 cup of cream (optional)

  • Make a bechamel sauce.
  • Cool slightly and add the cheese.
  • Mix 1 1/2 cups of the sauce bit by bit to the mushrooms.
  • This sylvestre filling should be thick.

Final assembly

All this can be done a day or two in advance.

3/4 lb of prosciutto ham cut into pieces the size of the thickness of the roast
1/2 cup of brown stock
1/4 cup of swiss cheese, grated

  • Reserve 1 cup of the Mornay sauce for final cooking
  • When the pork is done, remove from the pot, cut the string.
  • Reserve the juices in a degreasing cup after straining to remove the vegetables and herbs.
  • Carve the pork in 1/3 inch thick slices (keep the shape of the roast).
  • In an oven proof platter start alternating each slice with the ham and about 2 Tbsp of filling per slice.
  • Use the Mornay sauce to “glue” the slices of ham to the pork.
  • Neatly fill in the gaps in the reconstituted roast with the remaining mushroom filling.
  • Remove the fat from the reserved juice, add the stock and deglaze the bottom of the pan by bringing the liquid to a boil.
  • Preheat oven to 350°F
  • Baste the pork with the cooking liquid.
  • Cover the dish with aluminum foil and reheat in the preheated oven
  • Warm up the remaining 1 Cup of Mornay sauce.
  • Coat the pork with it and sprinkle with the cheese.
  • Turn the oven up to 375°F.
  • Set in the upper level of the oven until the top is lightly browned.
  • If the pork has to wait, leave it in the oven with the heat turned off.
  • If you have some left over reheat the same way but with some additional Mornay sauce.