Roast the cut surfaces of the onion halves in a frying pan without fat until dark. Soup chicken (set aside the specified mass of breast meat for the farce beforehand) in cold water. Add the onion halves, bay spice, a little salt and pepper, bubble and soften in an hour to an hour and a half.
For the crêpes, mix the olive oil, flour, egg yolks (1), water and salt to make a thin batter and let it sit for fifteen minutes. Add the fresh finely chopped watercress to the batter form.
Bake narrow pancakes in hot olive oil (2).
For the farce, mix the breast meat with egg white and whipped cream (the whole must be cooled down as much as possible) in a hand mixer, season with salt. Spread this farce on the crêpes and evenly distribute the cress leaves on top. Roll up the crêpes, wrap in heat-resistant foil (*) and poach in hot water for a good five minutes.
Remove the chicken from the clear soup, strain the clear soup, degrease if necessary (**), season with salt and freshly ground pepper.
Take the watercress rolls out of the water, remove the foil, cut the rolls into slices and put them into the hot clear soup when serving.
(*) When rolling up the rolls, make sure that no air is trapped, so that the rolls do not float during the poaching process.
(**) Strain, for example, through a damp dish ragl.
Tip: with the remaining chicken meat
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