Soak the fresh morels for 2 hours in cold water to rid them of sand then rinse. Take the crust off the sandwich bread, cut round slices the size of the veal medallions. Fry the bread in 4 1/2 oz of melted butter, set aside and keep warm. Sear the veal medallions in the same pan, with 2 tablespoons of butter and oil, quickly brown on both sides, then lower the heat and continue cooking for 6 minutes on each side. Season with salt and pepper, remove the medallions from the pan and keep warm. Discard the cooking fat. Drain the morels, wipe them dry and sweat them in the pan with the remaining butter until all their water has completly evaporated. Season with salt and pepper. Spread the chicken liver mousse on the slices of bread. Place a veal medallion on each slice of bread. Lay on a hot serving dish, surrounded by the morels. Deglaze the pan with the cream, scraping with a fork to retrieve all the residue, season with salt and pepper. Bring to a boil. Coat the veal medallions with the sauce. Serve with fresh pasta in which you have added some raw shredded spinach leaves.
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6 veal medallions (7 oz each)
3 1/2 oz dried morels or 14 oz fresh morels
1/2 cup crÅme fraöche
1 sandwich loaf
5 oz chicken liver mousse
3/4 cup butter
1 tbsp oil
salt, pepper
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15
mn
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20
mn
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For a festive meal, you can replace the chicken liver mousse with some foie gras.
