Soak the morels in the Port and Madeira for 4 hours. Place in a heavy-based saucepan and bring to the boil. Reduce to a medium heat and reduce the alcohol by three quarters. Add the veal jus and reduce by half. Pour in the cream and continue to cook until the sauce coats the back of a spoon. Season to taste with salt and freshly ground pepper. Remove from the heat and allow the sauce to stand for at least 1 hour to allow the dried morels to release all their flavour into the sauce. Pass the morel cream sauce through a fine chinois pressing down on the morels to extract as much flavour and colour as possible.
© 2005 Liam Tomlin. All rights reserved.