Summary

Ingredients

• 4 schnitzel from the saddle pork or the upper shell, approx. 150 g each
• 50 g white bread without rind
• 2 Table spoons milk
• 200 g pork neck
• 100 g cooked ham
• 100 g liver (s) from veal, beef or poultry
• 2 onions)
• 1 tablespoon butter
• 1 bunch parsley, smooth
• 1 egg (s)
• 1 egg yolk
• 2 tablespoon double cream cheese, e.g. Boursin with herbs
• sage
• nutmeg
• salt and pepper
• 4 cl brandy
• 30 g almond slivers
• 150 g bacon, fat, sliced for bardin
• 2 tablespoon fat for frying

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Instructions

1. Schnitzel from the saddle of pork are roughly the same size. When they`re out of the topside, cut the schnitzels so they`re the same size. Plate the schnitzel lightly.
2. Rub the bread through a coarse sieve and mix with the milk. Either twist the pork neck, liver and the boiled ham through the thin slice of the mincer or puree them finely with the mixer. Finely dice the onions and fry them in the butter until translucent and mix with the finely chopped parsley.
3. Knead the finely ground mass with bread, onions, egg and egg yolk and mix in the cream cheese. Mix well with the spices and brandy and mix in the almond slivers.
4. Brush the schnitzel with the farce and lay them on top of each other in layers. Wrap with the bacon and tie with roll roast twine. Brown the roast well all over in the frying fat, deglaze with a little water and stew in the covered casserole in the oven at 180 ° C for about 60 minutes.
5. Let the meat rest a little before slicing and, after slicing, nap it with the seasoned roast stock.