Preheat the oven to 60°C, warm the platter and plates. Soften the morels in water. Wrap the medallions in the bacon, season, fry in batches in a small amount of hot clarified butter for approx. 2 1/2 mins. on each side, remove from the pan and keep warm. Wipe away the cooking fat and add a little clarified butter if necessary.
Wash the morels well, drain and cut in half. Finely chop the shallots, sauté the shallots and morels. Add the Vermouth and reduce almost completely. Pour in the stock and 100 ml cream, simmer for approx. 10 mins., season.
Beat the remaining cream until stiff and add, serve with the meat, sprinkle the parsley over the top.