Boil the veal cheeks with the veal stock, add the cleaned and coarsely chopped vegetables and the spices and cook at low heat (about 90 °C). Remove the veal cheeks from the stock and cut into 0.5 cm cubes. Put the meat with the tomatoes, the chives and the balsamic vinegar in a suitable bowl, season well and cool. Press this quantity in a cling film to a roll of about 2, 5 cm ø, tie with a string every 2, 5 cm and cool.
For the potato mixture, make the potatoes in their skins, peel and steam. Press through the potato ricer with the egg yolks and stir with melted butter. Fold in the cornstarch and season with salt and a pinch of nutmeg. Roll out the potato mixture on a floured surface to a thickness of about 1 cm and cut out 6 circles of about 8 cm. Form veal cheek cubes on each of these circles. Form into a dumpling so that the meat is completely enclosed. Now bake these balls in hot fat at 180 degrees until golden brown and drain.
For the green sauce, make the eggs, cool and peel. Separate the egg whites from the yolks. Cut egg whites into fine cubes and set aside. Mash egg yolks in a baking bowl with a fork.
Whisk together with the oil until smooth. Fold in the crème fraîche and the yogurt and add. Rinse and dry the kitchen herbs and pluck the leaves from the stems, k