Wash the piglet cutlet in its skin and pierce the skin.
Rub it with salt, pepper, caraway and garlic. Place it in a pan on top of some onion slices. Pour some oil onto so that the salt will not whiten on it.
Cover with aluminium foil and place in the oven at 150 degrees.

After about one hour and a half check its softness. When the meat has baked and has become soft, remove the foil and roast it until red and crispy at 250 degrees. While roasting, spread some beer on the skin with a brush.

Cut the potatoes into thin slices and stew it in skimmed butter with salt and pepper for about 5 minutes until it becomes semi-soft.
When cooled down to lukewarm temperature, mix the egg yolk with it.

Fill the mousse into a mould sprayed with silicone, make the top even and bake it in the oven at 140 degrees for 45 minutes.

(Skimmed butter: heat the butter until it smoulders and then remove the scum with a spoon. Then pour it into another pan without its residues)

Caramelise the sugar, add milk and animal origin cream.
When the sugar is melted, crumble the bread into it. Add salt, flavour it and add the Tokaji wine.
Make it creamy and boil it.