|100 g||old bread, diced|
|50 g||parsley, finely chopped|
|300 g||sausage meat from veal|
|30 g||oil or clarified butter|
|50 g||white flour|
|25 g||morels, dried, well-soaked|
Heat the milk, add the diced bread, leave to cool. Mix onion, parsley, egg, bread and sausage meat, season with salt and pepper. Heat the oil in a frying pan. With a spoon, form the sausage meat mixture into balls, flour them, sear them on all sides, put them aside on a plate. Sweat the mashrooms in the same frying pan, deglaze with bouillon. Add the meat balls to the sauce, let it simmer. At the end, add the cream. Arrange on a plate together with a side dish of your choice and serve.
Tip: recommended side dishes are mashed potatoes, a mixed pasta or a crispy Rösti (fried grated potatoes) together with some colourful vegetables.