Mix 750 g veal mince, 3 egg yolks, 4-6 tablespoons sweet mustard and 2 tablespoons hot mustard. Mix 150 g grated white bread with 50 ml milk and add to the meat mixture. Add 50 g capers, 50 g cooked onion cubes and 20 g chervil to the meat mixture.
Finally season the mixture with Fleur de Sel. If necessary, use the breadcrumbs to firm up the structure of the mixture. Form approx. 12 meatballs from it.
Boil up the poultry stock with Riesling. Add part of the meatballs to the boiling stock, then adjust the temperature to the lowest level and let the meatballs simmer for 7 minutes with the lid closed.
By cooking in the brew, their aroma becomes more intense. Then take out the meatballs and keep them warm. When all the meatballs are cooked, pass the brew through a hair sieve.
For the sauce, bring the stock with the cream to the boil and thicken with the Mondamin to a syrupy consistency. Stir 100 g butter into the hot stock (do not let it boil!).
For the salad, heat 50 ml raspberry vinegar with 50 g redcurrant jelly in a saucepan until the jelly has dissolved. Let it cool down again. Now mix with 400 g grated beetroot, 200 g apple slices and 3 tbsp green Tabasco.
Season to taste with white pepper and chill for at least 6 hours. Please serve cold.
For the puree, bring 40 ml milk to the boil with 40 ml cream and stir into the mashed potato mixture with 80 g salted butter.