cut, flour, turn to the other side in egg mixture and crushed white bread, fry in olive oil and butter and extinguish with juice of a lemon.
Blanch the cauliflower florets in salted water, drain and sauté in olive oil with the leek slices.
Add whipping cream, season with salt, pepper and a hint of nutmeg and thicken with cooled cornstarch.
Arrange everything on a flat plate and garnish with a basil leaf.
Weissburgunder from southern Styria in Austria.