For the filling, mix well minced veal with garlic, whipping cream, water and breadcrumbs, season with freshly grated nutmeg, salt and pepper. Season chicken shanks with salt and pepper and fry in hot fat on all sides. Remove from heat and cool.
Chop parsley. Put half of the mixture on a plate and turn the chicken shanks in it to the other side. Press parsley with your hands a little bit on the stilts. Wrap chicken shanks with 3 slices of smoked bacon each, so that the shanks are almost completely wrapped in the bacon.
Place a sheet of strudel on the surface and cut in half crosswise. Brush the triangle of dough with oil. Set the remaining pieces of dough aside. Spread a tablespoon of filling just below the top of the triangle on the oil-coated strudel sheet. Press down a little with a spoon, spread smoothly and sprinkle with parsley.
Place chicken shanks on filling so that bone end faces tip of triangle and fold one half of strudel sheet over stilton. Fold opposite strudel sheet half over it as well, so that the stilton is completely wrapped.
Press the ends of the dough firmly against the sticks with your hands and pull the edges of the dough apart a little, so that “ruffles” are formed. Tie ends of dough with kitchen twine with a stitch. Brush the wrapped stilts all around with oil, place on a greased baking tray and bake in the heated oven on the middle rack at
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