For the veal escalope with chanterelle, dice the onion, garlic, carrot, celery and parsley root and sauté in a pan with a little butter.
Season veal tips with salt and pepper and sauté in a little oil. Preheat oven to 135 degrees. Put the vegetables in a frying pan, place the veal tips on top, pour in the poultry stock and simmer covered for about 2.5 hours until tender.
In the meantime, clean and chop chanterelles, roast in butter and season. Remove veal tips from the pan and keep warm in the oven.
Puree sauce, add whipped cream, mix well and season to taste. Slice the veal and serve with chanterelle mushrooms and sauce. Sprinkle with chopped parsley.