Rattenschwänze

Die Hamelner Spezialität

Served with Bali Rice and seasonal salad.

Ingredients: -for 2 Servings-

400 g Pork Filet cut into long strips

100 g Butter

¼ l Brown Gravy

5 Olives with Pimento, scliced

10 Whole Mushrooms, scliced

4 Miniature Corn Cobs, scliced

2 Tomatoes, peeled and diced

1 large Onion, finely diced

1 red Pepper, cut in fine diced

5 cl White Wine, 5 cl Red Wine, 5 cl sweet cream

Preparation:

Fry the Pork Strips in 50g Butter, Flambé with Calvados.

Salt and Pepper to taste.

In a second pan, melt 50g of the Butter and sautee the onions until they are

colorless. Add the red and white wine and cook the mixture down about e third.

Add the olives, mushrooms, corn, tomatoes and pepper and sautee them until

they soften. Add the brown gravy and season with Mustard, Tabasco,

Worchestershiresauce, Ketchup, Salt and Pepper. Finish with Port Wine and Cream.

The Flambé Pork Strips should be added to the sauce and be served

after a short interval to combine the taste.