Cream Puff Pastry

For the creamed meat, cut the meat into flakes and season generously with salt and pepper, mix thoroughly. Finely dice the onion and finely chop the capers (crush the peppercorns with a knife). Heat some oil in a pan and fry the meat briefly but vigorously until it is still slightly pink inside. Lift back out and keep warm, covered with aluminum foil. Add about 1 tablespoon of fresh butter to the drippings and sauté the diced onion until lightly browned. Stir in capers as well as anchovy paste, deglaze with a squeeze of lemon juice and a generous splash of white wine. Bring to a boil and add soup. Let the sauce boil vigorously. Meanwhile, stir cream with a good tablespoon until smooth; if using crème fraîche, stir in only half a tablespoon of flour. Add to the sauce and let it boil down while stirring vigorously until plump. Add vegetables to taste and season the sauce again. Add the meat and let it simmer for a short while. Arrange the creamed meat on warmed plates and garnish with chopped herbs. It goes well with spaetzle, for example.

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