Remove the skins and fat from the fillet. Cut into thick slices and season with salt and pepper. Roll in flour and fry in hot butter fat at moderate temperature on both sides. Remove from the frying pan and keep warm.
Steam shallot and ham in the roast stock. Add mushrooms and grapes and steam for a few minutes. Extinguish with white wine and season with salt and pepper. Mix in cognac and refine with whipped cream. Pour the sauce over the meat and bring to the table with sparrows.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
Related Recipes:
Pork Fisherman to Cabbage Floretsmeasure out a quarter of a liter. 2) Rinse fillet, dry. Heat olive oil. Sauté fillet in it for about 5...
Turkish CasserolePeel and wash the potatoes, cut into slices about 5 mm thick and cook in salted water until al dente. Press...
Terrine of Ham on Green and White Asparagus Salad with Wild Garlic PestoCut wild garlic into coarse strips. Mix with grated cheese, pine nuts, rapeseed oil, iodized salt and pepper...
Fish in Zucchini CoatCarefully remove the bones from the fillets of gilthead seabream. Separate fillets from skin and cut fillets...
Crab Tails with Blood OrangesPeel and fillet blood oranges, season fillets with pepper. Peel the king prawns, remove the intestines. Cut...
Monkfish Fried on the Bone with Slices of Persimmon and Curry SauceRemove the skin from the apple, cut into quarters and remove the core. Cut the quarters into small leaves...
Beef Roulades Mediterranean StyleFor the beef roulades, halve the onion or, if the onion is very large, quarter it and cut into thin half or...
Gammon in Whiskey SauceTo prevent the meat from bending upward, first cut off the corners. Butter become steaming hot, then quickly...
Baked HamFrom the ham, cut the pork rind into small pieces. Score the fat layer crosswise with a kitchen knife and lace...
Chopped Veal Butter Schnitzel on Roasted Egg …Rinse, pluck and chop the parsley. Foam 2 tbsp butter in a hot frying pan until brown. Mix minced veal with...