spiced meat

Ingredients for 4 servings:

• 800 g pork
• 1 m.-sized onion(s)
• 1 bay leaf
• 1 tsp peppercorns
• 40 g margarine
• 40 g flour
• 100 g mushrooms
• 100 g asparagus
• Salt and pepper, white
• 2 tbsp white wine
• Worcestershire sauce
• lemon juice
• 1 tbsp whipped cream
• 1 egg yolk
• 40 g cheese, grated
• 1 liter of water
• 4 slices of toast

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours 25 minutes

Heat 1 liter of water in a large pot. Add the meat, the skewered onion, and a small slit in the onion, inserting the bay leaf, salt, and peppercorns, and simmer for 1 to 1.5 hours. Remove the meat and cut into approximately 1 x 1 cm cubes. Strain the meat broth through a sieve, reserving approximately 500 ml. Combine the egg yolk and cream. Heat the margarine in a saucepan and stir in the flour. Stir in the broth until smooth, making a light roux, and simmer for about 10 minutes. Then add the meat, asparagus, and mushrooms. Season with salt, white pepper, and white wine. Bring back to a boil. Remove from the heat and stir in the egg cream. Do not allow it to boil, otherwise the egg will curdle. Preheat the oven to 180–200°C (fan oven). Transfer the seasoned meat to ovenproof dishes and top with the cheese. Bake on the middle rack for approximately 5-10 minutes. Serve with toast, lemon juice, and Worcestershire sauce.