This dish is one of the rare recipes which does not include an individual introduction. Nevertheless, this dish from the Hostellerie de la Poste was fantastic. It actually only has a very light mustard flavour in comparison to the rich, savoury, cream sauce that is drenched in. The only recommendation I would have would be to use a light cream as opposed to a heavy cream for the sauce. I’ve grown accustomed to the excessive quantities of cream and butter in these recipes but I found the heavy cream just a little too much for this particular dish.