Start by flattening the turkey cutlets one by one, using a rolling pin. Place the olive pulp with summer truffle on your meat in a thin layer using a tablespoon.
Roll it on itself, tightening and closing with a wooden pick, lengthwise. Wrap the ballotines in cling film to form a sausage.
Immerse these ballotines in simmering water and cook for about 15 minutes.
Take them out of the water at the end of cooking and leave to cool before removing the cling film.
Cut the fresh morels into thin strips.
Melt the butter over low heat and sauté the shallot then the morels over high heat until the water has evaporated.
Lower the heat, sprinkle with flour and mix, incorporate the cream and cook for another 5 minutes. Salt and pepper.
Add the chervil to the sauce and mix.
In a skillet, heat a knob of butter. Cut each ballotine into slices about 1.5 cm thick. Quickly sear these slices in the butter, until the surface is lightly browned.
Divide these slices among serving plates and add a little morel sauce.