Medallions of Pork

INGREDIENTS:

1/4 lb Pancetta; or bacon 1/4 c Arborio rice
1 tb Olive oil 2 c Chicken broth;*
1 Onion; finely diced, about 3 2 tb Chopped fresh sage
1 tb Minced garlic Salt and pepper to taste
1/4 c Lentils

You asked for a veal stuffing on Oct 1. Here's a recipe that I created for stuffing a breast of veal that serves 6 people. It's from my next book, tentatively called "What's for Dinner?" and due out next year from Wm Morrow & Co. *fresh or canned low-sodium UNROLL PANCETTA, CHOP INTO 1/4-INCH PIECES and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, risotto and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper. Michael Roberts PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B) -----
HAPPY NEW YEAR!!! * Elaine/Framingham * 01/04/92 01/07/92 5:26 PM FOOD AND WINE CLUB TOPIC: FOOD FORUM TIME: 01/07 2:31 AM TO: ALL FROM: CAROLINE MCCALL (WHNP81A) SUBJECT: R-MM PORK MEDALLIONS We tried this over Christmas and have adopted it as a "favorite." Enjoy!