LaVarenne » COOKING WITH GRANDMA CHRONICLES 119

Ingredients

• 1 tablespoons oil
• 15 g/2 tablespoons butter
• 3-4 pork tenderloins (about 1.8 kg/4 lb)
• 2 onions, peeled and chopped
• 2 tablespoons flour
• 500–600 ml /2–2 ½ cups chicken or beef stock, more if needed
• 250 ml/1 cup white wine
• 2 shallots, peeled and chopped (optional)
• 1 clove garlic, crushed
• Bouquet garni
• Salt and freshly ground black pepper
• 60 g/¼ cup butter
• 1 small head celery, sliced (about 450 g/1 lb)
• 450 g/1 lb mushrooms, stems trimmed level with the caps and thickly sliced
• 50 g/1 cup walnut halves
• 2 tablespoons chopped parsley