Soak the morels in lukewarm water for 1 hour. Drain, the soaking water is not used. Rinse the mushrooms thoroughly under running water to remove all sand.
Preheat the stove and heat a plate.
Cut away the dark green, coarse stem parts from the leek. Rinse the leek and cut into very fine strips.
Peel and finely chop the onion.
Season the veal cutlets with salt and pepper. Heat half of the clarified butter in a pan. Sear the cutlets in 2 portions, each on the first side for 45 seconds, then turn to the other side and toast for another 10 seconds on the other side to close the pores. Transfer the meat to the preheated plate and reheat at 75 °C for 30 minutes.
Add the remaining butter to the frying pan. Sauté the onion in it until light yellow.
Add the well-drained morels and the leek strips and steam briefly.
Pour in the white wine. Cook at high temperature for 3-4 minutes until hearty.
Fold in the cream. Bring the sauce to a boil again, then reduce heat until it thickens slightly. Season strongly with salt and freshly ground pepper.
Arrange the meat on a plate or platter and pour the hot sauce over it.
Method of preparation equally suitable for:
~Shredded veal: sear: 30 seconds very hearty on one side, then turn only seconds to seal pores, re-dress: 15-e.
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