Recipes

0.4 l brown veal stock

200 g finely diced Black Forest ham

8 pork medallions, 60 g each

80 g finely chopped shallots

100 g chopped mushrooms

0.2 l cream

2 tbsp ketchup

4 tbsp drained green pepper

1 bunch of mixed herbs (parsley, chervil, chives)

3 eggs

250 g flour

pepper

nutmeg

1 dash brandy

Herb spaetzle: Puree the herbs with the eggs in a blender, then place in a mixer and mix with the flour, pepper and nutmeg until the dough is firm but spreadable. Scrape the dough into boiling salted water, bring to the boil, remove the spaetzle from the water after 2 minutes, place in a sieve and drain.

Ham and cream sauce: lightly fry the ham in butter, add the shallots, continue to fry, add the mushrooms. Reduce the veal stock to a syrupy consistency, top up with the cream and add to the ham and onion pan. Cook for 1 minute until the sauce is thick. Season to taste with pepper, ketchup and brandy.

Medallions: Fry the medallions in butter for approx. 4 minutes on each side.

Place one medallion on each of four plates, spread the sauce around the outside and place the herb spaetzle next to it.

Recipe by Wilfried Serr, Restaurant "Zum Alde Gott", Baden-Baden-Neuweier

Per person: 532 kcal/2,228 kj
Photo: Protective association of Black Forest ham producers / Reprint free of charge!