For the lung roast with cream cheese filling, cut the pork lung roast into slightly thicker medallions and cut a pocket. Finely chop herbs and mix with cream cheese, salt, pepper and mustard.
Inject this mixture into the incised lung roast with a pie syringe, wrap the meat with bacon, season with salt and pepper and brown well on all sides in oil and butter.
Add a little water and let it steam. Pour in Cremefine and refine the sauce with soup seasoning, salt, pepper and herbs. Serve the lung roast with cream cheese filling.
Preparation Tip:
As a side dish to the roast lungs with cream cheese stuffing are very good carrots and rice.
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