Ingredients:
 | 7 Tbs Butter |
| 6 5 Oz Veal Scaloppines |
| 3/4 Lbs fresh Morels or other Mushrooms |
| 5 Oz Prosciutto |
| 3 Shallots |
| 1 Cup white wine |
| 1 Cup Creme Fraiche |
| 1 Cup Grated Gruyere Cheese |
Prepares 6 servings
Preparation time: 25minutes
Cook time: 45 Minutes
| Heat 3 Tbs of butter in a frying pan, add the slices of veal and cook until golden brown on both sides. Season with salt and pepper and arrange in an ovenproof dish. Set Aside. |
| Trim the morels and chop them if they are large. |
| Cut the prosciutto into this strips. |
| Peel and chop the shallots. |
| Heat the rest of the butter, (4 Tbs), in the frying pan, add the mushrooms and shallots, cook until softened and the liquid from the mushrooms has evaporated. |
| Add the ham and wine and stir well. |
| Add the creme fraiche, and salt and pepper, reducing the heat over a very gentle heat for about 10 minutes. |
| Cover the veal with the grated cheese, then pour the sauce over the cheese and veal. Bake for 15 minutes. |
Note: If fresh morels are not available, you may use dried morels (4 Oz). Rinse well, then soak in warm water, covered, for about 30 minutes. Proceed as above.