Mix well eggs with oil and salt, add flour and knead with hands for 5 to 10 min. Let stand for at least 2 hours, better 12 hours, airtight and cooled.
Roll out dough to a rectangular shape 1 mm thin.
Heat bacon cubes in a frying pan, add chard cut into strips and onion, steam for 10 minutes. Season with nutmeg, chervil and salt and cool.
Spread the cooled amount evenly on the dough, leaving 2 cm border free. Roll everything together and press the edges well (make 2 rolls, assuming that the cooking pot is too small !) . Roll in a cotton cloth and tie the ends of the cloth well with cotton thread. Pull the roll in seasoning water for 40 min.
Bring to the table with the following gorgonzola sauce: Blend curd until smooth, grate in Gorgonzola, mix well with a fork. Season with mustard and cognac, maybe add a little bit of milk (the sauce should be creamy, not runny).
Our tip: use a deliciously spicy bacon for a delicious touch!
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