Pork Mignon en croute Author: Bouchon Bistrot Serves: 4 Ingredients 2 pork fillets (400g each approx.) salt and black pepper 1 egg white 200ml double cream 1 savoy cabbage 100g crepinette (caul’s fat) 4 sage leaves 200g puff pastry egg yolk and milk (to seal pastry case) Instructions Clean the pork fillets, removing the sinews