Soak morels in lukewarm water for 90 min (not longer, even if the package instructions say otherwise). Then pour through a coffee filter or a sieve lined with kitchen roll. Collect the liquid. Rinse the morels thoroughly, one by one, under cold running water. Then dry and cut to size to taste.
Heat the fat and steam the morels in it for about five minutes until soft. Season with salt, pepper and a few squirts of juice from a lemon. Pour brandy, add a little whipped cream and cook the sauce. Then add alternately whipped cream and morel water. Cook each time until the whole is used up and the sauce is light brown and creamy. Season again with salt, pepper and juice of one lemon and put aside with closed lid.
Brown veal steaks in hot clarified butter for about five min on each side. Season next. Heat the morel sauce, season with sherry and bring to the table with the steaks.
By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?
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