1. Preparing the Morels 2. Place the morels in a large bowl filled with cold water. 3. Soak for 10 minutes. 4. Remove the morels from the water, reserving both the mushrooms and the water. 5. Strain the water through a coffee filter or cheesecloth to remove any sand. 6. Cut off the stems of the morels and combine with the strained mushroom water. 7. Bring to a boil and cook until the liquid has reduced to 2 tablespoons. 8. Rub the morel caps with your fingers; if you feel any sand, wash again in cold water. 9. Cut the morel caps lengthwise into halves. 10. Sauté the shallots in 1 tablespoon butter until soft. 11. Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump. 12. Remove from the heat and keep warm. 13. Preparing the Veal 14. Dust the veal medallions in flour, shaking off the excess. 15. In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling. 16. Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary). 17. Remove the medallions from the pan and keep warm. 18. Pour off the fat from the pan and deglaze with the vermouth. 19. Add the morels and Jus de Veau to the pan and bring to boil. 20. Cook to reduce the liquid slightly. 21. Season with salt and pepper. 22. Return the veal medallions to the pan to heat. 23. Swirl the remaining 1 tablespoon of butter into the sauce to finish. 24. Arrange the veal medallions on 4 large, heated dinner plates. 25. Ladle the sauce and a portion of morels over each serving of veal. ---------------------------------------------------------------------------
Nutrition
Ingredients
