50 g
dried porcini mushrooms
2
onion
50 g
walnuts
1/2 bunch
flat leaf parsley
200 g
veal sausage meat
salt, pepper
8
beef schnitzel for braising (approx. 100 g each)
8 slices
cured ham
100 ml
red wine
200 ml
beef broth
2
cloves
1
bay leaf
thickener
cream