Remove excess fat from the veal's head and place in the bouillon and greens. Add the spices and cook until al dente. (Best the day before) Cut the cooled veal sausage and the Bäggli into 3 cm cubes, cut the vegetables into 1 cm cubes.

For the sauce, bleach the flour in the fat, deglaze with white wine, add the cream and veal stock. Add capers, vegetables and meat, season with lemon juice and do this again for 15-20 minutes. to let go. Season with salt and pepper to taste. Arrange in the center of the plate and arrange the cooked potatoes all around. Sprinkle with chives rolls.