| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | French | Chicken, French, Loo | 1 | Servings |
INGREDIENTS
| 6 | Chicken oysters | |
| 2 | tb | Flour |
| 2 | tb | Butter |
| 1 | Shallot, chopped | |
| Salt and pepper | ||
| 5 | Morels, cleaned and split lengthwise | |
| 6 | tb | Dry white wine (Sauvignon blanc by preference) |
| Nutmeg | ||
| 1 | tb | Cream |
INSTRUCTIONS
Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or deglazed with Madeira" and gives the following interesting recipes (among others) - chicken oysters (the part where the backbone and thigh meet; you could sub- stitute any tender cut of meat or even fish or shellfish, totalling 3 or 4 oz) Dredge meat in flour. Saute in butter over high heat; add shallot. Season to taste with salt and pepper. Add morels and cool 7 - 8 min. Add wine and allow to reduce. A sprinkle of nutmeg here is optional. Add cream and cook 10 more min. 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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