Soak 50 g dried porcini mushrooms in warm water for 20 minutes, then drain and finely chop.
In a bowl, combine 454 g ground veal, 5 g salt, 50 g soaked bread crumbs, chopped mushrooms, 50 g beaten eggs, and 15 g shallots.
Mix the veal mixture gently with your hands until just combined; do not overwork.
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