Pork gratin (Würzfleisch)

STEP BY STEP

Let's make something delicious.

1. 01

   Rinse the pork escalopes under cold running water and pat dry with kitchen paper. Place in a large saucepan, pour in the meat stock and bring to the boil. Add the bay leaf and allspice and cook for about 20 minutes, until the meat is cooked through. Drain, reserving the stock. Cut the meat into bite-sized pieces.

2. 02

   Peel and finely chop the onion. Melt the butter in a saucepan. Add the onion and sweat until translucent. Add the flour and stir in quickly. Gradually stir in the reserved stock, then add the white wine and cream. Simmer gently for 10 minutes. Season with Worcestershire sauce, nutmeg, the juice of half a lemon, pepper and salt.

3. 03

   Preheat the oven to 220°C conventional (200°C fan). Add the meat to the sauce and divide between 4 ovenproof dishes. Bake on the middle shelf for 10–15 minutes, until the cheese is golden brown.

4. 04

   Garnish the pork gratin with fresh parsley and serve with toasted bread.