Divide the saddle of veal into pieces (130 g each), season and fry quickly in hot oil. Add thyme, rosemary and a crushed clove of garlic and cook in the oven at 210 °C for approx. 6 – 8 minutes until the meat is a nice light pink. Remove from the pan and keep warm. Add the butter to the drippings, pour in the vegetable stock and add the peeled, diced potato. Cook until soft, then puree finely with milk and parsley in a blender. Strain. Cheese pudding: mix the yolks with the milk and the spices, add the spelt flour and the starch with the strained cheese to the cream-yolk mixture and finally fold in the half-beaten egg white. If necessary, season with salt and pepper. Fill 3/4 high in buttered and breadcrumb-lined dario molds and poach in a water bath for 25 minutes.