1 Cut the feet of your morels then with a brush clean the honeycomb structure then quickly rinse them under running water, drain them and cut the largest ones in half.
2/In a thick-bottomed saucepan, pour the cream and shallots as well as the morels, salt and pepper and let them sweat covered gently for 10 minutes*, then pour in the veal stock and let cook for another 5 minutes after boiling, cover and turn off the heat.
3/At the moment of serving, place your ham slices in a shallow dish, heat your morel sauce, test the seasoning then add a few drops of lemon and pour boiling over your ham slices.
Ideal to serve with fresh pasta (tagliatelle linguine) or more originally with Japanese or Chinese noodles.
*Fresh morels must be well cooked to be eaten, raw they release a toxic toxin very dangerous since its action destroys red blood cells.
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