Summary

Ingredients

For the meat:

• 400 g pork schnitzel
• 1 onion (s)
• 1 liter meat broth
• 1 pinch (s) salt
• some pepper
• 1 bay leaf
• some allspice grains

For the sauce:

• 20 g butter
• 40 grams flour
• 100 ml white wine
• some Worcester sauce
• 2 tablespoon lemon juice
• pepper

Also: (for gratinating)

• 200 g ratin cheese or medieval Gouda cheese, rated

In addition: (as a supplement or supplement)

• 1 lemon (s), quartered lengthways
• 4 slices toast
• Worcester sauce

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Instructions

1. To ensure that the oven is nice and hot for gratinating, first preheat it to 200 degrees Celsius.
2. Now it`s time to cook: peel and quarter the onion. Cut the meat into small to medium-sized cubes. Put both together in a saucepan, season with salt, pepper and add the bay leaf and allspice. So that you can easily remove the bay leaves and allspice, it is best to put them in a tea infuser that you hang in the brew. Top up with the broth and cook the meat.
3. Depending on how many servings you cook, the cooking time of the meat varies. Similar to fondue, however, this goes very quickly due to the small pieces of meat. For the specified amount for 4 servings, the meat needs approx. 10-15 minutes. When the time comes, remove the spices, meat and onion from the broth and let cool a little. Save the broth for the sauce. Cut the cooked onion into small cubes.
4. Now the typical seasoned meat sauce is made: melt the butter in a pan or saucepan. Sieve in the flour and mix well with a whisk. Add the cut onions while stirring, deglaze with white wine. Then slowly fill up with the broth and keep stirring. You may not need all of the broth. Just add so much until the sauce has a slightly thick consistency and is nice and creamy. Maybe let the sauce boil down again until it reaches this consistency.
5. Season the sauce with Worcestershire sauce, lemon juice and pepper. Since the broth is already very salty, no additional salt is usually necessary. Now add the meat to the sauce and mix well.
6. Fill the seasoning meat into small ovenproof molds and sprinkle with grated cheese. Bake in the oven at top heat for approx. 10-15 minutes until the cheese has melted and lightly browned.
7. The seasoned meat is traditionally served with a lemon quarter and toasted toasted bread and served with Worcester sauce.