Heat butter in a pan, sauté onion and garlic in it, add meat and fry heartily. Extinguish with wine, add grapes and simmer on low heat for ten minutes.
Put aside.
Bring the soup (1) to the boil. Fill the sausage meat into a piping bag and squirt the balls directly into the hot soup. Remove the pan from the stove, cool the balls in the broth, lift them out and set aside.
Boil the soup once more, add the milk and simmer for twenty minutes, cool in the broth. Remove skin with a pointed kitchen knife.
Cut mushrooms into slices, brown in a little butter, dust with flour, douse with soup (2), let simmer. Remove mushrooms from soup, put aside. Add cream to soup, cook at low temperature to a creamy sauce. Add meat balls, meat, milk and mushrooms to the sauce, season with salt, pepper and a pinch of nutmeg, set aside.
Preheat the stove to 180 degrees. Roll out puff pastry three millimeters thick, cut out a large heart, brush with egg yolk and place on a buttered baking sheet. Bake for ten to fifteen minutes, cool on a rack.
Heat the filling gently, carefully divide the puff pastry heart diagonally into two halves with a kitchen knife. Spread filling evenly on the bottom half, cover with the second half, garnish with parsley, serve on the spot. Back
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