First place the well cleaned bat muscle pieces in water and boil them with greens, pepper and new spice seeds, salt as well as bay leaf for about 3-4 hours until gently simmering soft. Lift out and let cool. For the sauce, heat butter, lightly sweat flour in it and pour in about 200 ml of the bat stock. Add the cream and let the liquid boil down. Season with salt, pepper, some lemon juice, horseradish, mustard and nutmeg. Remove from heat and thicken with egg yolks. Cut cooled meat into slices about 1 cm thick. Place in a suitable gratin dish covering the entire surface and pour over some bat stock so that the bottom is just covered. Spread the sauce over the meat, sprinkle with grated cheese and breadcrumbs, place some butter flakes on top and bake in the oven preheated to 240 °C for about 10-15 minutes. Serve sprinkled with freshly chopped chives.
Preparation Tip:
If you cook the soup vegetables for only about 15-20 minutes, they will be crunchy enough that you can gratin them, cut into strips.
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