Rub meat heartily with salt and pepper, then turn in flour to the other side. Heat the oil and brown the meat. Add onions, greens, tomatoes, sage, rosemary, garlic, parsley stalks cleaned and coarsely chopped with the paradeis pulp and also brown slightly. Extinguish with a quarter of a liter of white wine and simmer covered in a heated stove at 180 to 200 °C (level 3-4) for 1 hour.
Pour in the clear soup little by little. Remove the meat from the sauce and keep warm. Pass the sauce through a sieve, add the whipped cream and stir in the cold butter while simmering gently. Pour the sauce over the meat and sprinkle with chopped parsley.
Preparation time 20 min. Cooking time: 1 hour * Bernhard Herbst (Terrine in Herdecke)