Grilled Veal Chops with Morel Sauce                                     for 6
        from GOURMET / May 1995, pg 197

for sauce:
    1/4 c water
    1/4 c sugar
    1/4 c red-wine vinegar
    1 Tbl balsamic vinegar, plus additional to taste if desired
    3 Tbl unsalted butter
    24 fresh morels, washed well, patted dry, and trimmed, or
        1 oz dried morels, soaked, reserving 1/2 c soaking liquid
    1/3 c finely chopped shallots
    2 c dry red wine
        [EC Variation: ~3/4 c cognac instead of the wine]
    2 c rich veal stock or demiglace
        [available by mail order from D'Artagnan, (800)-327-8246 or (201)792-0748 ]
    fresh lemon juice to taste, if desired
    
    six 1-1/2 inch thick veal chops (about 4 lb total)
    vegetable oil for rubbing on chops
    

MAKE SAUCE:

In a small heavy saucepan boil water with sugar, without stirring, until 
a golden caramel.  Remove pan from heat and carefully add red-wine 
vinegar down side of pan (mixture will bubble and steam).  Stir mixture 
over moderate heat until caramel is dissolved, about 3 min.  Remove pan 
from heat.
    In a heavy saucepan cook morels in butter, stirring, over moderate heat 
until liquid from morels is evaporated, about 5 minutes.  Transfer morels 
with a slotted spoon to a bowl and reserve.  Add shallots to pan and 
cook, stirring, until golden.Stir in wine and boil until reduced to about 
1 c, about 15 min.
        [EC Variation: remove from flame, add cognac, and ignite]
Add stock and reserved morel soaking liquid (if using dried morels) and
reduce to about 1-1/4 c, about 15 min.  Remove pan from heat and stir in 
caramel mixture.
        Sauce may be prepared up to this point 2 days ahead and chilled, 
        covered.  Chill morels separately, covered.  Reheat sauce over moderate 
        heat before proceeding with recipe.
Add morels to sauce with salt and pepper to taste.  If desired stir in 
additional balsamic vinegar, 1 tsp at a time, and lemon juice.
    Prepare grill and preheat oven to 425F.  Bring veal chops to room temp 
(about 20 min).
    Rub chops lightly with oil and season with salt and pepper.  Grill chops 
on a rack set about 5-6 inches over glowing coals until evenly browned, 
3-4 min on a side.  (Alternatively, chops may be grilled in a hot 
well-seasoned ridged grill pan over moderately high heat).  Arrange chops 
in one layer in a shallow baking pan.  Roast chops in middle of oven 
15-20 min for medium, juicy barely pink meat.
        [MK NOTE: veal cooks VERY QUICKLY!  Check chops after 5, 7, & 10 min]
    Serve chops with sauce.

TO SOAK DRIED MORELS:
    Dried morels should be rehydrated in twice their volume of warm water 
until tender, 10 to 30 min.  Lift morels out of soaking liquid and strain 
liquid through a fine sieve into a bowl, reserving it if desired.  Pat 
drained morels dry with paper towels.  (Do not eat raw morels as they can 
cause digestive disorders.)