Soak morels in lightly salted water for one hour. Blanch, drain and set aside.
Roll cutlets in flour, shake off excess flour. Heat half the butter in a frying pan and brown the cutlets on both sides.
Grease an ovenproof dish with the remaining butter. Line the bottom with ham, place the cutlets on top and keep warm. Extinguish the stock with cognac and Madeira, add the veal stock and thicken with the whipped cream.
thicken with whipped cream. Season to taste with salt and freshly ground pepper.
Cover the cutlets with the sauce and the morels and sprinkle with a thick layer of Gruyère. Bake under the broiler or in a hot oven (200-225 °C).
Instead of morels, 125 g of mushrooms can be used.
Addition: Creole-style long-grain rice Recommended wine: Pomard, Medoc or red Bordeaux
Tip: Always use an aromatic ham, it will give a wonderful touch to your dish!
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