Mostlandpfandl

For the Mostlandpfandl chop onion, carrot, celery, floury potato. Cut leek into rings and bacon into cubes. Fry everything together in a pan with oil.

Add perry and beef broth and simmer for an hour. Then, when cooled, puree in a blender with garlic cloves and mascarpone.

Salt and pepper the chicken fillets and fry them on all sides. Now pour the sauce and simmer gently. Let it simmer in the oven at 60 degrees for 20 minutes and serve the Mostlandpfandl with spaetzle and fried onions.

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