Morels à l'italienne

Ingredients

• twelve Morels
• loz. of butter
• 1 tablespoonful of chopped paisley
• moisten with white wine
• season with salt
• season with pepper
• a small quantity of grated nutmeg
• loz. of butter
• 1 heaped tablespoonful of flour
• 1 breakfast-cupful of stock
• juice of half a lemon
• a small piece of chicken glaze about the size of a walnut

Method

1. 1

   Blanch the Morels, melt butter with chopped parsley, toss the Morels, moisten with white wine, season, and stew for half an hour.

2. 2

   Prepare a sauce with butter and flour, add stock, and thicken.

3. 3

   Pour sauce over cooked Morels, add lemon juice and chicken glaze, boil until dissolved.

4. 4

   Serve with toast or croûtons.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 548. The excerpt below is the record exactly as published.

Morels a lTtalienne.— Blanch twelve Morels ; put loz. of butter into a saucepan with 1 table- spoonful of chop led paisley; melt it, then put in the Morels, and toss them for a few minutes over the fire. Moisten with white wine, season with salt and pepper and a small quantity of grated nutmeg, and stew them gently for half- an-hour. Put loz. of butter into a saucepan with 1 heaped table spoonful of flour, and stir it over the fire until browned ; then mix in gradually 1 breakfast-cupful of stock, and continue stirring until thickened and boiling. When the Morels are cooked, pour the thickened stock over them, add the juice of half a lemon, and a small piece of chicken glaze about the size of a walnut

Cook this with the app: pantry check, scaling, and the assistant.