Sear the pork tenderloin, drizzle with the cognac and allow to cool.

Water the pork stomach mesh well and spread it out on aluminum foil, refine the sausage meat with a little chives, savory and cream. Place the cooked ham on the stomach net. Spread the sausage farce on top in a thick layer.

Place the pork tenderloin in the middle and roll the whole thing up into a roast. Fry in a preheated oven at 180 ° C for 50 minutes. Mix the cream, mustard and honey until smooth and prepare.

After 50 minutes, remove the roast and carefully open the aluminum foil upwards so that the gravy does not leak out. Pour the prepared mixture over it and glaze it open again for 20 minutes in the oven.

Drain the gravy and mix with the reduction to a sauce. Season to taste and serve with the Dauphine fries and vegetables.

Peel and cook the potatoes. Then pour off and drain well. Press the still warm potatoes through a potato press into a bowl.

Bring the water, butter and salt to a boil. Take the pot off the hob. Add sifted flour and stir into a dumpling with a wooden spoon. Put the dumpling under the potato mixture and stir with the egg to a creamy mixture. Season with salt, pepper and nutmeg.

Cut off small knobs with a teaspoon, fry in hot fat at 180 ° C in the deep fryer.

Clean the vegetables and briefly blanch them in boiling salted water. Melt the butter in the pan, add sugar and glaze the carrots in it.

Toss the chicory in a second pan with breadcrumbs, savory, butter and a little salt.