For 10~12 Vol-au-vents - 60 g of Flour - 60 g of Butter - 1 Onion - 1 Carrot - 600 g of Veal shoulder - 1 Bouquet garni - 500 g of Porcini mushrooms - 25 cl of White wine - 25 cl of Milk - 1 L of Chicken broth - 10 cl of Cream - 3 Egg yolks - 12 Puff pastry vol-au-vents - Nutmeg - Salt - Pepper
- 6 Big tomatoes - Dried bread - Olive oil - 1 Garlic clove - Eggs - Prosciutto
- 5 Big white onions - 1 Chicken stock (1 liter) - Garlic (optionnal) - Bread
