Ingredients for 6 servings:

• 60 g (2 oz) dried morels or 600 g (20 oz) fresh morels,
  
• 2 large shallots,
  
• 20 g ( 1 1/2 Tbsp) butter,
  
• salt and pepper

    For the sauce:

• 20 cl (1 small cup) heavy cream,
  
• 10 cl (1/2 cup) milk,
  
• 50 g (4 Tbsp) butter,
  
• 40 g (1/3 cup) flour,
  
• 30 cl (1 1/4 cup) morels cooking broth,
  
• 10 cl (1/2 cup) veal stock,
  
• 6 slices of crusty country bread,
  
• Oil or butter

Preparation Steps:

1. Soak the dried morels in lukewarm water the day before.

2. Next day, drain the morels, reserving 3/4 of the soaking water (the bottom portion should not be used). Rinse them thoroughly in the sieve, under running cold water.

3. Cook the morels in the soaking water 5 minutes, adding a whole peeled shalot, salt and pepper.

4. Prepare the sauce: Melt 50 g (4 Tbsp) of butter in a saucepan, sprinkle withflour. Cook for 5 minutes, stirring constantly. Pour in the morels cooking broth, the milk, the veal stock. Bring to a boil and add the cream.

5. Melt 20 g (2 Tbsp) of butter in a frying pan and saute the morels with a finely chopped shallot. Cook for a few minutes before adding them to the sauce. Simmer for a few minutes.

6. Meanwhile, fry some slices of bread (quartered) in oil or butter to make some croutons. Serve the morels in preheated individual plates with the croutons.