Medallions Of Veal With Wild Morel Mushrooms
Admittedly a splurge--but worth it. dried morels may be used--soak in water for an hour then proceed. jus de veau (which 'zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy.
Steps
Preparing the morels.
Place the morels in a large bowl filled with cold water.
Soak for 10 minutes.
Remove the morels from the water , reserving both the mushrooms and the water.
Strain the water through a coffee filter or cheesecloth to remove any sand.
Cut off the stems of the morels and combine with the strained mushroom water.
Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
Rub the morel caps with your fingers.
If you feel any sand , wash again in cold water.
Cut the morel caps lengthwise into halves.
Saut the shallots in 1 tablespoon butter until soft.
Add the morels , their reduced cooking juices and the madeira and cook , covered , over medium heat , for 6 to 7 minutes , until plump.
Remove from the heat and keep warm.
Preparing the veal.
Dust the veal medallions in flour , shaking off the excess.
In a large saut pan , heat 1 tablespoon of butter and the oil until sizzling.
Saut the veal on bath sides until well browned.
Remove the meda.
Ingredients
morel, water, shallots, madeira wine, unsalted butter, boneless veal loin, flour, olive oil, dry white vermouth, glace de viande, salt, white pepper