Willi’s Croque De Veau Aux Morilles

Have fun preparing this mushroom dish!

Toast the white bread until light golden. Spread the cheese evenly on the slices and let it melt under the broiler or salamander.

Keep warm.

Season the veal medallions, flour them and roast them in hot clarified butter. Keep warm.

Rinse the morels thoroughly, changing the water several times to make sure no sand sticks to them. Soak the dried morels in warm water and clean them thoroughly. Cut them in half.

Chop the shallots. In the remaining fat, sauté the shallots, add the morels and sauté until soft, extinguish with Marsala, boil the stock a little, season with salt and pepper.

Arrange the washed and dried cress as a bed on the toast slices. Place the veal medallions on top and garnish with the mushrooms.

Whip the roast stock with the butter flakes and garnish the mushrooms with it.

Serve immediately.

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