Wash and chop the chervil. Press the sausage meat out of the skin and knead with chervil. Form small dumplings. Fry in hot oil until golden brown all around, take out
Cleaning and washing vegetables. Cut carrots into slices, spring onions into pieces. Cook carrots in 1/2 l salted water for about 8 minutes. Add mangetouts and spring onions and cook for 3-4 minutes. Drain, collect the vegetable water
Peel and chop the onion. Heat the fat. Sauté onion in it. Sauté flour. Stir in 3/8 l vegetable water and cream. Simmer for 5 minutes
Season with salt, pepper and lemon. Heat vegetables and dumplings in it. Puff pastry corners fit to it
Drink: cool white wine