Instructions: Trim the pork and cut into 2cm thick slices.

Fry the meat in the oil and half the butter over moderate heat for about 4 minutes on each side.

Add the remaining butter and the mushrooms and cook for 4 minutes turning the meat once.

Remove the meat and mushrooms and keep them warm while you make the sauce.

Melt the 25g butter in the pan stir in the flour and cook for 2 minutes.

Gradually pour on the stock stirring until the sauce boils.

Beat the eggs until they are frothy beat in the lemon juice and then the water.

Reduce the heat to very low.

Add about 5 tablespoons of the hot stock to the egg mixture then pour it into the sauce remaining in the pan.

Do not allow the sauce to boil or the egg will scramble.

Stir until the sauce thickens and add salt and pepper.

Add the pork and mushrooms to the sauce and serve at once garnished with the parsley.

Serves 4

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