Kassler Pan from Toulouse - Kasslerpanna från Toulouse

KASSLER PAN FROM TOULOUSE

Kasslerpanna från Toulouse

Serves 4

1 lb 5 oz kassler (warm-smoked,

boneless loin of pork)

pepper

2 onions

1 cup cream

0.4 cup water

1 crushed garlic clove

2 tablespoons Dijon mustard

2 tablespoons fresh herbs,

e.g. tarragon, rosemary, thyme

2 apples

Decoration:

chopped green herbs

Cut the kassler in approx ½ inch slices. Brown in some fat on both sides and flavor lightly with pepper. Take them up. Peel and thinly slice the onions. Sauté until tender and glossy in some fat. Add cream, water, crushed garlic, mustard and herbs and allow the sauce to simmer for a few minutes.

Put the kassler in the sauce and boil it all for a few minutes. Flavor to taste and sprinkle with chopped fresh herbs. Serve with boiled rice and a salad.

Enjoy!

Bella