Preheat the oven to 160 degrees. Clean and rinse the mushrooms and cut them into slices. Remove the skin from the shallots and finely dice them.
Fry both in a saucepan in hot oil until light brown.
Grease four timbales with butter, line rim and bottom with nice mushroom slices, mix the rest of the mushrooms and porcini powder with the eggs and whipped cream using a blender or hand mixer and season. Fill the amount into the ramekins.
Cook the porcini pudding in a bain-marie on the stove for about 40 minutes. Roast the veal steaks in a coated frying pan without fat and keep warm.
Rinse and dry the parsley and pluck off the leaves.
Blend them with the vegetable soup using a blender. Beat the yolks heartily, fold in the parsley puree and season everything together.
Turn the porcini pudding out onto plates, place the veal saddle steaks next to it, pour on the sauce.
Serve: Boiled potatoes (200 g per unit).