Veal Chops With Morels

• 10 dried morels, available in fine food shops
• 1 loin veal chop, about 1/2 pound
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons plus 1 teaspoon butter
• 2 teaspoons finely chopped shallots
• 1 teaspoon fresh lemon juice
• 2 tablespoons dry white wine
• 1/4 cup heavy cream
• 1 teaspoon Madeira wine or dry Sherry
• 1 tablespoon flour
• 1/4 cup fresh or canned chicken broth

1. Put morels in a small mixing bowl and add hot water to cover.
2. Let stand 30 minutes or longer.
3. Drain the mushrooms and pat dry.
4. Sprinkle chop with salt and pepper and set aside.
5. Heat one tablespoon of the butter in a saucepan and add shallots.
6. Cook briefly, stirring, and add the mushrooms.
7. Cook, stirring, about 2 minutes.
8. Add lemon juice and cover.
9. Cook about 3 minutes.
10. Add half the white wine, cover and cook 5 minutes.
11. Add the cream, cover and cook about 15 minutes.
12. Add salt and pepper and the Madeira wine.
13. Swirl in 1 teaspoon butter.
14. Set aside.
15. Dredge chop in flour and shake off excess.
16. Heat remaining 1 tablespoon butter in a small skillet and add the chop.
17. Cook over moderately high heat until browned on one side, about 5 minutes.
18. Turn the chop and cook about 15 minutes.
19. Transfer chop to a warm platter.
20. Pour off most of the fat from skillet and add remaining tablespoon of white wine.
21. Stir to dissolve the brown particles that cling to bottom of the skillet.
22. Add chicken broth and cook over relatively high heat until liquid is reduced by half.
23. Spoon mushroom sauce into the skillet and stir to blend.
24. Bring to a boil and add the chop.
25. Turn the chop in the sauce.
26. Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

morels, loin veal chop, salt, freshly ground pepper, butter, shallots, lemon juice, white wine, heavy cream, madeira wine, flour, chicken broth

Taken from cooking.nytimes.com/recipes/2262 (may not work)