Cut off vegetables. Remove the skin from the onion. Season meat, fry in hot lard on all sides. Add vegetables, onion and spices. Add 1/2 liter of water, cook for about 45 minutes. Remove meat, keep warm.
Pour stock through a sieve, measure out a quarter of a liter. Let fat melt, add flour while stirring, sweat, add clear soup. Simmer for approx. 10 minutes. Mix whipped cream and egg yolks, add to sauce form. Add wine and mustard. Season sauce to taste. Arrange everything, sprinkle with cress.
Tip: Always use aromatic spices to refine your dishes!
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