Mix together to a smooth batter the flour, 1/2 tsp salt, the eggs and milk. Rest the batter for about 30 minutes
Chop the herbs and shallot finely and add them to the batter. Finely dice the sausage and add also. Blanch the chard in boiling sated water until limp. Drain and lay them on a tea-towel
Divide the sausage mixture between the leaves and roll up carefully. Toss the packages in hot butter in a large frying pan, turning several times. Pour over the stock and cream, season to taste, cover and simmer gently for about 15 minutes
Toss the bacon cubes in a heavy pan until golden brown. Lift out, sprinkle them over the capuns and serve with grated cheese