Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
12        thinly sliced veal cutlets -- (1-3/4 lbs.)
1/2       pound         fresh porcini
1/3       cup           butter
1 1/8     cups          grated parmigiano
1         small         onion -- minced
3         slices        white bread* -- see note
1                       egg
1         bunch         parsley -- minced
2         cloves        garlic
                        several leaves sage
1/2       cube          bullion cube -- crumbled
                        flour
                        olive oil
1/2       cup           dry sherry
                        salt & pepper
                        freshly grated nutmeg
                        needle and thread

Preparation:

Porcini are the classic European mushroom; you may want to try portabella mushrooms instead or something else that is flavorful. Champignons won't do the recipe justice. *Moistened bread with broth and gently squeezed to remove excess moisture Carefully clean the mushrooms of any dirt that's adhering to them, rub them with a dampened cloth, and slice them finely. Saute‚ the minced onion in half the butter, and when it begins to turn translucent add the mushrooms. Cook for about 10 minutes over a moderate flame, seasoning the mixture with the crumbled bullion cube. When the mushrooms are cooked, mince them, and then combine them with the bread, the egg, the Parmigiano, pepper, a dash of nutmeg, and a little salt. Mix thoroughly, then add the minced parsley. Once you have prepared the filling gently pound the slices of meat to thin them, taking care not to puncture them. Season the slices (one side only) with salt and pepper, and place a bit of the filling in the center of each. Fold the slices over the filling and sew them shut. Preheat the oven to 400 F (200 C), and while it is heating flour the wallets and brown them in an ovenproof skillet in which you have heated the remaining butter, a couple of tablespoons of oil and 2 leaves of sage. Sprinkle the sherry into the pan and cook until half is evaporated. Cover the pan and transfer it to the oven for 15 minutes. When the wallets are done transfer them to a platter, remove the strings, drizzle the drippings over them and serv