Summary

Ingredients

• 2 large pork fillet (s), approx. 600 g
• 10 roll (s)
• 4 egg (s)
• 200 g Emmentaler cheese, rated
• 10 g spice mixture (rill spice mixture)
• some parsley
• 0.25 liter ¼ milk
• 200 g bacon, finely chopped
• salt and pepper

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Instructions

1. Oil two box cake molds. Lay out the bacon widthways. Cut dumpling bread into slices from the rolls or use ready-made dumpling bread. Season with a little salt and pepper and add the grated Emmentaler. Pour hot milk over it, add the eggs and mix everything. If necessary, add more milk until the batter is fluffy. Mix in the chopped parsley.
2. Season the meat vigorously and fry. Place half of the dumpling dough on the bacon. Place the pork fillet on top and cover with the remaining dumpling dough. Spread the remaining bacon on top of the width until the mixture is covered. Cover with aluminum foil and put in the refrigerator for a day.
3. Bake the next day at 180 degrees for 45 minutes with the aluminum foil. Remove the foil and bake for 15 minutes until the bacon is crispy. Turn the mixture out of the mold and serve sliced.
4. Creamy mushrooms or wild mushrooms in cream sauce also taste good.