Cut meat into small pieces, together with whipped cream (a splash left over), egg white and a pinch of salt in a cutter form and prepare to a farce (the ingredients should be very cooled). Cut out small dumplings from the mixture and cook them in the slightly boiling veal stock for 5 minutes. Then remove and drain.
Sauté the onion in a frying pan with butter, dust with flour and extinguish with Madeira. Stir well and bring to a boil, then pour in a tiny bit of the veal stock and cook to a thick sauce. Bind (assemble) the sauce with pieces of ice-cold butter.
Cut the mushrooms into quarters, add to the sauce and simmer briefly. Now add the dumplings to the sauce and season everything together.
Beat the eggs with a pinch of salt and a splash of whipped cream. In a frying pan with a little bit of butter leisurely toast to an omelet. When the egg is already fairly firm, mold the filling onto one half and whip the other half of the omelet on top. Sprinkle with parsley and bring to the table.
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