Summary

Ingredients

• 1 kg pork neck
• Salt and pepper, pepper
• oil
• 2 points Camembert (s)
• 2 pts. Cream cheese
• 0.25 liter ¼ broth
• 2 cups sweet cream
• 1 large can (s) mushrooms

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Instructions

1. Season the neck roast with salt and pepper, then fry it in oil, add a little water and let it stew for approx. 1 hour. Add water if necessary. Then let it cool down and cut into thin slices.
2. Layer the meat and drained mushrooms in a baking dish. Bring the camembert and cream cheese to the boil in 1/4 l stock until the cheese has melted. Then add 2 cups of cream and bring to the boil again briefly and season with salt and pepper. Pour the sauce over the meat and let it steep in the refrigerator until the next day.
3. Then bake in the oven at 200 degrees for about 1/2 hour. Ribbon noodles and green salad go well with this, or just baguettes.
4. Very good when guests come, because preparation has to be done. Just need in the oven.