| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Chinese |
Appetizers, Loo, Sauces |
4 |
Servings |
INGREDIENTS
|
|
Sauce |
| 3 1/2 |
c |
Chicken broth |
| 3 |
T |
Butter |
| 3 |
T |
Flour |
| 3 |
|
Egg yolks |
| 1/2 |
c |
Heavy cream |
|
|
Salt and pepper |
|
|
Mushrooms |
| 1 |
lb |
Morels, trimmed washed |
|
|
squeezed dry. |
|
|
Finishing |
| 3 |
|
More egg yolks |
| 1 |
c |
Chicken broth |
| 1/4 |
c |
Chopped mushrooms, any kind |
|
|
Fresh ground nutmeg |
| 2 |
T |
Chopped parsley |
| 1 |
t |
Lemon juice or to taste |
INSTRUCTIONS
Reduce the broth by half. Strain. Mix the butter and flour over low
heat, stirring for a couple of minutes but making sure the flour does
not brown. Whisk in 1/4 c broth and then gradually add the rest. Cook
10 min. Turn off heat. Beat yolks and cream together and stir into the
sauce. Bring sauce slowly to the boil and immediately take it off the
heat. Season with pepper; unless you used salt-free broth, you
probably don't need salt. Melt butter over medium heat. Add mushrooms.
Turn heat to high and cook 2 min. Reduce heat to minimum and cook
covered 5 min. Remove mushrooms to a hot platter and reserve braising
liquid. Put the rest of the egg yolks into a large heavy saucepan.
Stir in broth and the sauce already made. Blend well and cook over low
heat. Add chopped mushrooms, all at once, and stir in. Add cooked
mushroom liquid. Stir in butter a teaspoon at a time. Cook until thick
and strain. Season with pepper, nutmeg to taste, parsley and lemon
juice. Taste for salt and add any if necessary. Pour finished sauce
over mushrooms and serve with toast. From: Michael Loo Recipes
posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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