Linguine with freeze-dried porcini and Parmesan

Preparation

1. Candied yolks: break the eggs, separating the whites from the yolks.  
2. Place the yolks in the wine vinegar.
3. Reserve the whites for another preparation.
4. Leave to preserve for 1 hour or more, depending on the desired consistency.
5. Heat 500 ml of water and pour in the freeze-dried porcini mushrooms. Allow to rehydrate for 20 seconds.
6. Add the chicken stock cube to 500 ml of hot water. 
7. Reduce the 500 ml chicken stock by half, then add the liquid cream.
8. Reduce again by half.
9. Cook the linguine for 10 minutes in boiling salted water.
10. Fry the freeze-dried porcini mushrooms and deglaze with the porcini coulis. Add the chopped chervil.
11. Drain the linguine, mix with the grated Parmesan cheese and pour over the cream and chicken stock mixture.
12. Arrange the linguine in the centre of each plate, then the pan-fried porcini mushrooms around it.
13. Add the preserved yolk to the top of the mixture.
14. (You may add a few shavings of Parmesan for a gourmet pleasure.)