| 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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