Roast veal with cream and dried morels

Preparation

1. Soak the dehydrated morels in a container of warm water for 15 minutes. Drain them (retaining the rehydration water) and then immerse in boiling water for 1 minute. Drain them again (no need to keep this water).
2. In a saucepan, filter the rehydration water through a small, fine-mesh sieve to remove any impurities. Reduce this water until you have 200 ml left.
3. Peel the shallots and chop finely.
4. Place the butter in a casserole dish. Heat and brown the veal joint over high heat (2 to 3 minutes on each side). Set aside on a plate.
5. Add the shallots, a pinch of salt and the veal stock to the casserole dish (in which the cooking fat must remain). Mix and cook for 2 to 3 minutes, then pour in the reduced morel water and the Porto or Pineau.
6. Bring to a boil by scraping the bottom of the casserole dish to remove the juices and then add the set-aside joint. Simmer over low heat for 30 minutes, turning during cooking.
7. Add the morels and cook for 10 minutes.
8. Set the meat aside and place in foil.
9. Add the cream to the casserole dish and cook for 5 minutes. Return the meat to the casserole dish. 
10. Taste the sauce and adjust seasoning if necessary.