PREPARATION

Steam the chopped celery and carrot cooked in a steamer basket. Boil the potatoes in lightly salted water and drain. Melt a knob of butter and fry the chopped garlic and shallot here in glassy. Meanwhile, mix the egg yolks under the meat and season with a pinch of salt. Stir in the onion and garlic simmered below the cut.

Melt a little butter in the pan. Make using two tablespoons of chopped fine quenellen and fry until golden brown in the pan. Remove the meatballs from the pan and spoon the steamed vegetables under. Extinguishing the sauce pan you fried the meatballs in the chicken broth. Strain the sauce. Put back on the heat, add the cream and chopped peppercorns and cook briefly.

Mix the sauce under the meatballs with vegetables and warm everything equally well. Garnish with the chopped parsley and serve with the potatoes.