Pan-Seared Veal Medallions With French Morels

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2 ounces small dried French morels (2 cups)

2 cups boiling water

Twelve 3-ounce veal medallions (1/2 inch thick), from the eye round

Salt and freshly ground pepper

2 tablespoons unsalted butter

1 tablespoon vegetable oil

3 shallots, minced

1/2 cup dry white wine

1/2 cup chicken stock or canned low-sodium broth

1/2 cup crème fraîche

1 tablespoon fresh lemon juice

Long snipped chives, for garnish

Steamed new potatoes, thickly sliced

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