Ingredients:
A thick slice of pork back fat
5 eggs
1 large onion
1 bouquet of herbs
A sprig of parsely
A few leaves of Swiss carde
300 g of prunes
milk
2 soupspoons of flour per egg
salt, pepper

Mince together the pork fat, onion, herbs, parsely and Swiss carde leaves. Add the eggs whole together with the flour, salt and pepper. Add milk to obtain a consitency of "thick pancake batter". Pour the batter into a greased oven dish, distribute the prunes evenly and cook in a hot oven (180° C) for about 45 minutes.