Pass the veal through the mincer twice until it has a nice tartare consistency and mix in all the other ingredients. Season to taste with pepper, salt, tabasco, and Worcestershire sauce and plate with the use of a skewer. Freeze an egg out of its shell at -21°C (-6°F), let it thaw and remove the egg white.
Place the yolk on top of the tartare. Mix all the ingredients for the cream and blend until smooth. Bring all the ingredients for the marinade to a boil. Vacuum pack half the ingredients with the 250 g of mushrooms. Let it infuse for 24 hours.
Pipe little dots of cream around the egg yolk and garnish with raw slices of mushroom, mini mushrooms, the crisps, and the mini sorrel.