Clean the chanterelles. Slice the onions into rings and sauté with the finely diced garlic.  Add the chanterelles and season with salt and pepper. Stew the chanterelles at low heat in a closed pot. Roast the Styrian pumpkin seeds. Place the chanterelles on a platter. Slice the leek into rings and scatter them with the roasted Styrian pumpkin seeds over the chanterelles. Mix the vegetable stock, egg yolk, vinegar, salt and pepper as well as the Styrian Pumpkin Seed Oil P.G.I. and pour over the chanterelles. Tip: Fresh bread goes well as side dish. This dish can be served as an appetizer, amuse gueule or as side dish for game.