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Use a rolling pin or steak mallet to beat the meat out to a thickness of 5mm. then season with salt & pepper. This is then called an escalope.
Boil up the cream and gravy and crumble the stilton into it, beat with a whisk until it becomes smooth
Pass the sauce through a sieve to remove any lumps from the sauce. Cook the pork escalopes in oil turning once.
Make sure the meat is cooked through but not dry, usually takes about 15 minutes.
Cut the apple into wedges and trim off the core so that the red skin of the apple will appear on top. If preparing in advance soak in a little lemon juice to stop the apple turning brown.
Cut the celery sticks into sections on the slant. Gently fry the celery in melt butter and add the brown sugar at the end of cooking to caramelise then add the apple. From the celery stalk keep the tender leaves for garnish.
Arrange the meat in the centre of the plates, spoon over the sauce and decorate with apples and celery. Lastly garnish with celery leaves. Stir fried cabbage, roasted carrots with caraway and sauté potatoes go well with this dish
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