Pasta dishes are just always delicious!
Soak morels in warm water for about half an hour. Rinse thoroughly and cut into strips. Prepare mushrooms (ready to cook, e.g. peel, remove woody parts and dirt) and slice. Peel onion and chop finely. Sauté in butter until light yellow. Increase temperature and add mushrooms and morels. Sauté for five minutes, turning the mushrooms, so that the liquid evaporates. Add the white wine and reduce by half. Add the cream sauce, season and cook for another five minutes. Chop tarragon and add. Cool down.
Season the veal cutlets. Fry in the clarified butter for twenty seconds on each side. Cut baking papers in half to make two large rectangles on each. Place the veal cutlets on half of the sheets and cover with mushroom sauce. Brush the edge of the paper with egg white. Cover with a second paper and close the edges well.
Meanwhile, cook the cutlets in the oven heated to 200 °C on the lowest rack for about twelve minutes. Put the parcels on plates and cut them in front of the guests. Noodles are suitable as a side dish.