Cut the rolls into thin slices and soak in the milk for 20 minutes. Dice the onions, cut the garlic very small and fry in olive oil. Cut the parsley as well and add to the onions until golden brown. Cool briefly. Finely dice the ham and bacon and add to the minced form. Also add the soaked bread, onion salt, pepper, parsley mixture, nutmeg, mustard, and marjoram. Knead everything well and form meat loaves that are not too large. Fry these in a mixture of ½ butter ½ oil.
For the potato salad, cook the potatoes, steam briefly, peel while still warm and cut into thin slices. Make a salad dressing with white wine vinegar and grape seed oil in a ratio of one third to 2/3 with salt, pepper and mustard. Mix the potato slices in it while still warm and toss to coat.
Serve: In the middle of the plate the potato salad form, therefore around the meat loaf and the whole with finely cut chives and finely cut radishes sprinkle over.
Drink: As a drink Klaus Jaquemod recommends a fresh Kölsch.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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