Melt 3 ounces of butter in a large high-sided frying pan. Add, in order, the chopped onions, green pepper, fennel and mushrooms. Fry gently for a few minutes and stir. Then add the new vegetable and tomato dice. Fry, salt, pepper, cover and cook gently for about 10 minutes. Keep aside. Beat the eggs and the sour cream in a basin, salt, pepper, add some nutmeg. Add the vegetables, combine. Pour everything into a buttered tin. Cook in a double boiler in a low oven (300F) for 40 to 45 minutes. Make the sauce: Discard the cress stems, wash the leaves, soak for a few seconds in boiling very salted water, freshen under cold running water, drain, then dry in a cloth. Chop and sieve. In a saucepan, reduce the white wine and the chopped shallots by half, add the double cream. Reduce by 2/3 and add the cress purÄe. Turn out the still hot clafoutis, in a deep dish, pour half of the sauce around it, the other half into a sauceboat. Serve immediately.
