Margaret Fulton – Legend, Icon, Influencer

Margaret Fulton - Legend, Icon and Influencer

Some Nostalgia….

I may be showing my age but growing up Margaret Fulton was a legend, icon and influencer of cooking in Australia.  This was definitely the case in my home. She was the quintessential celebrity chef of the 70s and 80s and even into the 90s. Spots on TV shows, magazine columns and a plethora of cookbooks. Margaret Fulton shaped Australian cuisine by bringing the flavours and ideas from other countries such as France, England and America. I fondly remember my mother cooking ‘French Farmers’ Lamb’ from her book  Margaret Fulton’s Creative Cookery Course. (Actually, my mum had a copy signed by Margaret herself!) It was a delicious, melt in your mouth dish which, while influenced by her time in France, harnessed the qualites of beautiful Australian lamb. Margaret helped promote Australian produce and practical Australian cooking to the world setting us up to be leaders in culinary arts using our fresh and plentiful food supplies.

Veal Steaks Normandy

It was from Margaret Fulton that I took instruction, proudly mastering simple recipes at quite a young age.  One dish I loved to make was Veal Steaks Normandy.  It was such an simple dish to prepare yet it tasted like ‘restaurant quality’.  I don’t buy veal very often these days because it is relatively expensive in these conditions of drought but I do enjoy making the same sauce, by rote, having made it so often as a child.

And So a Variation – Pork Fillets in Mushroom, Mustard and Cream Sauce

While the sauce is magnificent with veal I instead use pork fillets, pan fried as the veal was, then I make the delicious mushroom sauce to Margaret Fulton’s recipe.  The sauce is made velvety through the addition of a single egg yolk.  The mild bite

comes from dijon mustard.  It is a very favoursome dish and I have observed it is enjoyed by all age groups.  I serve it with broccolini.  When I was little we served the Veal Steaks Normandy with sautéd potatoes and blanched snow peas.

Margaret Fulton – legend, icon, influencer, certainly taught me a thing or two about cooking. She also brought home cooking in Australia to a completlely different level. And for that we should be thankful.

Vale Margaret Fulton.

Margaret Fulton - Pork Fillets in Normandy Sauce

A delicious dish of pork fillets in a creamy mushroom sauce.

Pork Fillets in Normandy Sauce - thanks to Margaret Fulton

Delicious pork in a velvety, mustardy, mushroom sauce harking back to the wonderful cooking of Margaret Fulton

Course Main Course
Keyword Pork Fillets in Normandy Sauce Thanks to Margaret Fulton
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Author Jane Georgiades


  • 6 pork loin fillets
  • 1 tbsp butter
  • 250 g button mushrooms thinly sliced
  • 1/2 cup white wine
  • 1 tbsp dijon mustard
  • 1 egg yolk
  • 1 cup cream


  1. Whisk the egg yolk and cream together in a small jug. Pan fry the pork fillets on high in butter until browned and firm. Remove from pan and keep warm. Pan fry mushrooms until browned. Pour in wine and scrap the bottom of the pan. Allow to boil and reduce then turn down the heat to medium. Spoon in mustard. Stir well. Pour in cream and egg yolk mixture and stir until all combined. Allow the sauce to thicken slightly. Serve pork fillets with your choice of vegetables and spoon over the sauce. It is that simple!

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