Heat ¼ cup of the oil in a large skillet. Salt and pepper the veal and lightly dredge with flour. Working in batches, brown the meat, adding more oil as necessary. (If the pan becomes overly browned, deglaze with some of the stock, scraping with a wooden spoon; reserve. Add more oil and continue to brown the veal.) When all the veal has been browned, drain off any excess oil from the pan. Add the wine and deglaze the pan, scraping up the brown bits that cling to the bottom of the pan. Cook until reduced to a thick glaze. Add the stock and simmer for 5 minutes. Strain the liquid and return it to the pan. Add the cream and bring it to a low slow boil. Reduce the heat and simmer for 15 minutes. Reserve. Melt the butter in a skillet and lightly sauté the chanterelles over moderate heat just until they give off their juices. Drain and reserve the mushrooms; add the juices to the cream. Boil the potatoes in a pot of lightly salted water. Mash the potatoes using 1/3 cup of the scalded milk. Stir in the butter and season to taste with salt and pepper. To assemble: Preheat the oven to 350°. Toss the veal with the chanterelles and place in the casserole. Add the parsley to the cream sauce and pour over the meat mixture. Fill a pastry bag with the potatoes and decoratively pipe the mixture over the meat. Bake for 50 to 60 minutes, until tender and just cooked through.