In a small saucepan combine dried porcinis with veal stock and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely and set aside. Strain liquid through a fine sieve and reserve.
Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you’re ready to cook the veal.) In a skillet over high heat add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and sauté half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside. Sauté remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary. Transfer veal to warm plate and add reserved porcini mushrooms, shallot, garlic and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth and cook for 3 minutes, or until volume of liquid is again reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper to taste and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce spooned over the top.
Yield: 6 servings