MOUSSELINE:

1 lb. broccoli florets including 1/2 inch of stem
1/2 c. whipping cream
1 tsp. salt
1/2 tsp. freshly ground pepper
Pinch of nutmeg
Juice of 1/2 lemon
4 eggs

SAUCE:

1 c. (2 sticks) unsalted butter
16-18 morels or other dried mushroom, well cleaned, rehydrated and halved or quartered
1 lg. shallot, minced
1/2 dry vermouth
1 c. whipping cream
Salt and freshly ground pepper
Lemon juice

For mousseline: Generously butter 10 (1/2 cup) timbale molds or souffle dishes. Bring large pot of salted water to boil. Add broccoli and cook until barely tender, about 10-12 minutes. Plunge into ice water to stop cooking process. Drain well. Preheat oven to 375 degrees.

Bring cream to boil in medium saucepan. Add broccoli, salt, pepper, nutmeg and lemon juice and mix well. Cook, stirring frequently, until cream is absorbed, about 10 minutes. Transfer to processor and puree. Add eggs one at a time, mixing well after each addition. Taste and adjust seasoning.

Divide among prepared molds. Set in baking dish or shallow roasting pan and add hot water to come halfway up sides of molds. Cover molds with buttered foil. Bake until set, 25-30 minutes.

For sauce: Heat heavy medium saucepan over medium-low heat. Add 1 tablespoon butter, mushrooms and shallot and cook until all liquid is evaporated.

Meanwhile, cut remaining butter into small pieces and set aside. Add vermouth to pan and cook over medium-high heat until liquid is reduced by half. Add cream and continue coking until sauce is slightly thickened. Remove from heat. Using wooden spoon, stir in butter a few pieces at a time. Season with salt, pepper and lemon juice to taste.

To serve: run sharp knife around edge of mold and turn mousselines onto warm plates. Surround with sauce, nap tops lightly and serve immediately.