veal dish

Ingredients for 4 persons:

  • 1 kg asparagus
  • 250 g fresh little mushrooms
  • 1 pork tenderloin (about 500 g cut into 8 medallions)
  • 2 eggs
  • 100 ml sour cream
  • 60 g of grated Swiss cheese
  • 2 tbsp breadcrumbs
  • 1 tbsp butter lard
  • Salt, pepper, nutmeg
  • Butter for the mold


Wash asparagus, peel and cut into 3 cm long pieces. Cook in a bowlful of salt, pepper and a pinch of sugar for 15 minutes. to drain on a sieve. Now blanch the cleaned mushrooms in the asparagus broth for 3 minutes, drain and mix gently with the asparagus. Sauté the loin slices in a pan in the clarified butter for about 2 minutes from each side, season with a little pepper and salt and place in a buttered casserole dish. Add the asparagus with the mushrooms over the meat, whisk the eggs with the cream, season with salt, pepper and nutmeg and pour over the vegetables; first with the cheese, then sprinkle with the breadcrumbs. Bake in preheated oven at 200 degrees (convection 180 degrees) for 20 minutes.
Serve with fresh white bread or boiled potatoes.

Wine recommendation: Pinot Blanc or Chardonnay Spätlese dry

Recipe by Charlotte Meloth, Weingut Meloth, Osthofen (from the book "Lust auf Rheinhessen", Leinpfad Verlag)

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