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