Ingredients
- 450 g de filet de porc
- 100 g de champignons de Paris frais
- 75 g de vermouth blanc sec
- 100 g de lait
- 60 g d'oignons
- 2 c. à café de moutarde à l'ancienne
- 1 c. à café de moutarde forte
- 1 cube de bouillon de poulet (pour 0,5l)
- 1 c. à café de sel
- 1 pincée de poivre noir moulu
- 2 c. à soupe de crème fraîche, min 30% M.G.
- 1 c. à soupe bombée de fécule
- 2 - 3 brins de persil frais
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