Summary

Ingredients

• 1 kg meat, white (preferably veal or poultry)
• 200 g mushrooms
• some flour
• 100 ml cream
• 1 bay leaf
• 5 slices cheese (e.g. Emmentaler)
• 5 slices toast
• Lemon (s) - slices
• Worcester sauce
• salt and pepper
• water
• Butter or olive oil for the sweat

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Instructions

1. Cook the meat in one piece in a broth of water, 1 bay leaf, salt and pepper until soft. Then let the meat in the broth cool down.
2. Then cut small cubes out of it, do not use the fat trimmings. Clean the mushrooms and cut into small slices.
3. Make a roux (can be made with butter or good olive oil). Use the prepared meat stock to pour on. In the end, the consistency must not be too thin, but also not too thick. Put the diced meat, the mushroom slices and a lemon wedge in the sauce and finally season with Worcestershire sauce. Add the cream at the end.
4. Let the seasoned meat stand in a cool place for a day and let it steep. Pour into ovenproof molds and place a slice of cheese on top of each. Bake in a preheated oven at 225 ° C until the cheese has melted.
5. Serve with toast and a lemon wedge. Serve separately with Worcester sauce.