Toast bread until golden brown and then crush in freezer bag with pasta walker. Finely dice onions, clean mushrooms and chanterelles.
Sauté onions in butter until translucent. Add mushrooms and cook over medium heat until liquid is completely evaporated. Cool and chop in a hand mixer or with a chopping rod. Knead eggs and toast and parsley into the mixture and season with pepper and salt. Leave the farce to cool for an hour.
Form 10 to 12 small meat loaves from the mushroom farce. Heat the oil in a frying pan and fry the meatballs for 5-6 minutes on each side. Serve with fresh bread and lettuce.