Sot-l'y-laisse aux morilles (chicken oysters
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Chicken oysters | |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Butter |
| 1 | Shallot, chopped | |
| Salt and pepper | ||
| 5 | Morels, cleaned and split lengthwise | |
| 6 | tablespoons | Dry white wine (Sauvignon blanc by preference) |
| Nutmeg | ||
| 1 | tablespoon | Cream |
Directions
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