Comment: the soaking water of morels is essential to the full taste of the morels.
If you have been generous with the amount of water, reduced it somewhat before incorporating it in the sauce.
The veal stock should be concentrated enough as it must provide taste to the other ingredients served with the sauce (meat, pasta).
25 g dried morels
1 clove of garlic
1 schlook cognac
2 dl veal stock
1 schlook of cream
S + P
Soak the morels 1 to 2 hours in a bowl of warm water, stirring occasionally to dislodge the sand.
Thoroughly rinse the morels under running water, to remove the sand, and let them drain on absorbent paper.
Filter the maceration water through household paper and reduce if necessary.
Peel and finely chop the shallots and garlic. Keep whole half of the morels (the smallest) and chop finely (5 mm) the other half. Cut in 2 or 4 the medium size ones.
In a saucepan, or frying pan with high rims, sweat the shallots in butter over low heat for 10 minutes. Add the garlic after a few minutes, then the morels, flambé with Cognac.
Sprinkle with 1 heap tablespoon of flour, mix well, and cook a few more minutes.
Cover with the veal stock and add the maceration water of the morels, (be careful if there is still some sand in the bottom), reduce by half. Pepper, salt if necessary, add the cream and reduce further a little.