Pork medallions in ham-cream sauce with herb Spätzle
Recipe by Wilfried Serr, Restaurant "Zum Alde Gott", Baden-Baden-Neuweier
Purée the herbs with the eggs in a mixer, then put in an agitating machine and stir with the flour, pepper and nutmeg until the dough is firm, but easy to roll out. Grate the dough into boiling salt water, bring to a boil, then remove the Spätzle from the water in 2 minutes, put in a colander and let drain.
Lightly sauté the ham in butter, add the shallots, continue to sauté and then add mushrooms.
Put in the shallots, continue to sauté and add mushrooms. Boil down the veal stock until it is like syrup, pour in the cream and place in the ham-onion skillet. Boil hard for 1 minute until the sauce is viscid. Add pepper, ketchup and brandy to taste.
Sauté the medallions at the same time for about 4 minutes on each side in butter.
Put one medallion on each of four plates, pour the sauce around them and then put the herb Spätzle next to it.
532 kcal/2,228 kj per serving