Spinach Tart with Watercress and Quail Eggs on Smoked Pork Cream

Rinse the spinach and cress, clean and briefly blanch in salted water. Quench, squeeze and roughly chop. Finely puree with cream in a blender. Peel the onion and chop finely. Sweat in hot butter until translucent. Stir in the flour and pour in the milk. Simmer for about ten minutes while stirring. Take off the heat and let cool slightly. Stir in the eggs and remove five to six tablespoons of the cream. Stir the spinach mixture into the rest and season with salt, pepper and nutmeg. Preheat the oven to 180 degrees lower and upper heat. Butter a terrine mold. Peel the quail eggs. Pour about half of the cream into the mold and place the peeled eggs on top. Fill up with the remaining green cream and finish with the white cream. Cover the terrine dish (with a lid or aluminum foil) and place in a dripping pan or roasting pan. Pour hot water about halfway through the pan and let it set in the oven for about an hour. Let cool, turn out and serve, cut into slices, garnished with cress.

Cut the Kassel meat into very fine pieces and remove the tendons and fat. Put the diced Kassel meat in a mixing container, fill it with the cream cheese and mix it with a hand blender to a smooth cream. Do not season as the meat gives off its spicy taste to the cream cheese.