plate, season, flour, pull through a quantity of the finely grated egg yolks, potatoes, flour, salt and pepper and fry in butter.
Clean the mushrooms, quarter them, sauté them in olive oil and an unpeeled clove of garlic and season with salt and pepper. Cut the peeled carrots into slices, sauté in butter.
Add the leeks, extinguish with white wine and paradeis pulp and season with salt and pepper.
Arrange everything on a flat plate and garnish with a bunch of parsley.
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