Souffle of Pretzel with Ragout of Pork and Sauerkraut

Souffle mixture: Scrape the salt from the pretzels and cut the pretzels into cubes. Sweat the ham and shallot cubes in the butter and extinguish with the milk. Season the warm milk with salt, pepper and a pinch of nutmeg and then pour it on the pretzel cubes, let everything rest together. Then mix the mixture with the egg yolks and the chives.

Grease the soufflé dish well with butter and sprinkle with breadcrumbs. Whip the egg whites (use rather 3 egg whites for small eggs) to egg whites and fold into the pretzel mixture. Form the mixture into the buttered ramekins and place in a frying pan filled with water (approx. 1, 5 cm). Cook in a heated oven at 180 °C for about 25 minutes.

Important: Do not open the stove during the cooking time, because the souffle could collapse. After cooking, the souffle must be served very quickly and brought to the table.

Ragout of pork and sauerkraut: Brown the meat in hot lard. Add the dried meat, caraway seeds and onion and fry until brown.

Add paprika, garlic and pepper and fry. Pour in the beef broth and simmer gently. Soak the sauerkraut a little bit, squeeze it in a dish, cut it off and add it to the meat.

Gently cook the ragout until the meat is tender.

Just before serving, add the strips of paprika, spring leek rings and marjoram leaves to the ragout and allow to bubble once,

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