In a salad bowl, inflate the bread with the soy milk and drain. Stir in the ground veal, the chopped shallots and chives and the egg. Mix well, salt and pepper.
Open the flank in half thick, salt and pepper. Spread part of the stuffing on a piece of flank, divide the chanterelles, cover with the remaining stuffing and cover with the second piece of flank. Prick the meat at regular intervals with a large needle and kitchen string, like a mattress, starting at the edges to enclose the stuffing. Tie each stitch tightly.
Place the veal mattress in an oiled baking dish, sprinkle with margarine shavings and bake 45 min in a preheated hot oven (th. 6, 120 °). Moisten with a little water at the start of cooking and drizzle several times during cooking.
Serve with a pan-fried zucchini and a fricassee of chanterelles.