Clean saddle of veal from sinews, tendons and excess fat, pepper, salt, brush with butter and place with the meat side in a roasting pan. Place in the preheated oven at 250 ° and fry for 10 minutes.
Clean and roughly cut the soup greens.
Turn the meat so that the bones are on the bottom, sprinkle with the soup greens and fry in the oven for about 30-40 minutes at 225 °. Pour white wine around it several times. ,
Meanwhile, chop the mushrooms and onion and simmer in the butter until both are soft. Place in a damp, wrung-out cloth and squeeze out well. Mix with the cream, bring to the boil and reduce until creamy. Season to taste and set aside.
Heat the milk in a saucepan, dissolve the cheese while stirring, stir in the whisked egg yolks, season with nutmeg and let the cream cool down.
Take the meat out of the oven, let it cool for about 10 minutes and then cut the meat off the bone and leave a slice attached to the bone on both sides.
Cut the loosened meat into slices the size of a small finger. Brush the bones with the mushroom and onion mixture, also press the meat slices back on the bones well. Cover with the remaining mushroom and onion mixture and then with the cheese cream. Place the saddle of veal on a baking sheet and bake in the preheated 225 ° oven for about 15-20 minutes until golden.
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