-
1
Soak the mushrooms in warm water to cover until soft (about 30 minutes), then drain and coarsely chop.
-
2
Heat oven to 450 degrees.
-
3
In a large skillet, melt 1/2 the butter over medium heat.
-
4
Add the mushrooms, shallot and garlic.
-
5
Cook, stirring, until shallot is translucent and soft, about 5 minutes.
-
6
(Do not brown.)
-
7
Transfer to a plate and set aside to cool for 5 minutes.
-
8
Soak bread in milk for 15 minutes, then lightly squeeze dry.
-
9
In a large bowl, combine porcini mixture, soaked bread, roasted meat, ground veal, thyme, egg and salt.
-
10
To taste for seasoning, heat a small skillet and fry a chunk of the mixture until browned.
-
11
Add salt and pepper to mixture, to taste.
-
12
Divide the mixture in half and shape each half into a ball, with a slightly flattened top and bottom.
-
13
If using bones, poke a hole in one side of each ball and stick a bone into the hole.
-
14
Put the remaining 2 tablespoons butter in a heavy baking dish and gently lay the balls side by side.
-
15
Lay 2 pieces of bacon on each and roast for 30 to 40 minutes, basting every 4 or 5 minutes, until sizzling and fragrant.
-
16
Remove bacon for last 5 minutes of cooking.
-
17
Serve hot.
