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