| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizers, Cyberealm |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted Butter |
| 1 |
lb |
Morel Mushrooms, sliced |
|
|
Lengthwise |
|
|
Lemon Juice |
|
|
Salt and Pepper |
| 1/4 |
c |
Calvados |
| 1/2 |
c |
Heavy Cream |
| 1 |
ts |
Fresh Tarragon, chopped or |
| 1/2 |
ts |
Dried Tarragon |
|
|
Hot Cooked Pasta |
INSTRUCTIONS
Melt butter in a medium skillet over medium heat. Saute morels in butter,
sprinkling with lemon juice, salt and pepper to taste. Cook, stirring
often, until morels give up all their liquid, about 6 minutes. Stir in
Clavados, then cream. Boil gently to reduce sauce and thicken slightly.
Stir in tarragon. Serve as an appetizer over hot cooked pasta.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith Cyberealm
BBS Watertown NY and home of Kook-Net 315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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