Morels in poulette sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Chicken broth |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Flour |
| 1 | pounds | Morels, trimmed, washed, squeezed dry. |
| 3 | More egg yolks | |
| 1 | cup | Chicken broth |
| ¼ | cup | Chopped mushrooms, any kind |
| 3 | tablespoons | Butter |
| 3 | Egg yolks | |
| ½ | cup | Heavy cream |
| Salt and pepper | ||
| 3 | tablespoons | Butter |
| Salt and pepper | ||
| Fresh ground nutmeg | ||
| 2 | tablespoons | Chopped parsley |
| 1 | teaspoon | Lemon juice or to taste |
Directions
SAUCE
MUSHROOMS
FINISHING
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 ¼ 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