Boar bites steamed with English cream and parmesan cheese

Preparation:

Preparation: Flour the wild boar bites and blanch them. Brush them with mustard and wrap them in previously blanched cabbage leaves. Put to steam with aromatic herbs and acidic water. Prepare the crème anglaise with the egg yolk, the grated Parmesan and add the milk, cook over low heat, stirring with a whisk. Serve the wild boar bites over the creme anglaise.