Game stock with fine vegetables

Haricots verts clean and halve. Cut corncobs into thin slices. Cook in a saucepan with plenty of water and salt haricots and maize slices in approx. 3 to 4 minutes. Rinse in sieve under cold running water and allow to drain. Clean the spring onions, cut into 4 cm pieces and cut pieces of length into wafer thin strips.

Bring to a boil with 2 pots of water and sherry in the pan. Add haricots verts and corn and gently warm for another 2 minutes. Add salt and pepper to taste. Create wild stock in four deep plates, place in the middle of the forest onion and put two cheese stalks on the edge of the plates.