Chop the onion into small pieces. Sauté in 20g butter until translucent. Mix in curd cheese and milk, season with salt, season with pepper and a little bit of lemon zest. Don’t do.
Rinse the kitchen herbs (approximately: chervil, parsley, chives, salad burnet, lovage, tarragon, borage, dill, sorrel), spin them completely dry or dry them on a clean tea towel and chop them.
Cook the sparrows. Remove the sauce from the stove, add the remaining butter in small pieces and fold in together with the herbs. Mix with the sparrows and serve on the spot.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried ones.
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