Sot-l'y-laisse aux morilles (chicken oysters

Yield: 1 Servings

Measure Ingredient
6 \N Chicken oysters
2 tablespoons Flour
2 tablespoons Butter
1 \N Shallot, chopped
\N \N Salt and pepper
5 \N Morels, cleaned and split lengthwise
6 tablespoons Dry white wine (Sauvignon blanc by preference)
\N \N Nutmeg
1 tablespoon Cream

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

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