Season the meat (without salt), dust with flour, fry in hot oil, add the meat, extinguish with the wine and thicken (on low fire), then add the hot demi-glace, as well as all the spices (including the salt) and simmer with the lid closed. Simmer the clean washed mushrooms for 20 minutes.
Add the sausage meat and the grapes (soak the grapes in cognac beforehand). When it reaches boiling point, put everything into a warmed pâté and serve on the spot.
Add mixed leaf salad.
The name “Fritschi” comes from the fact that the leader of the saffron guild at carnival is called Fritschivater.
Tip: Stock up on high-quality spices – it pays off!