Peel the potatoes and carrots and cook them in salted water. Cut the poultry sausage into approx. 5 mm thick slices, roll in and bread. Fry the oil in a pan and fry the poultry sausage until golden brown. Cut the onion into rings, sweat until golden, fill up with vegetable stock and simmer. Dust with the flour to bind and stir until smooth. Mash the potatoes and carrots and work them with milk and nutmeg to make a smooth puree. Serve the mashed potatoes, poultry patties and onion vegetables and put them in the stomach.