Morels in Cream

Ingredients

• Morels
• a little butter
• season with salt
• pepper
• a bunch of herbs
• a little minced parsley
• two eggs
• cream
• some good broth

Method

1. 1

   Take off the stalks, cut the morels in half, and wash them in several waters.

2. 2

   Put the morels and their stalks in a saucepan with a little butter, season with salt, pepper, a bunch of herbs, and minced parsley.

3. 3

   Toss them over the stove, moisten with some good broth, and set to simmer over a slack fire.

4. 4

   Beat up two eggs in cream, take out the bunch of herbs, add the cream off the fire to the morels, and serve at once.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 255. The excerpt below is the record exactly as published.

MORELS. Truffles are found in many parts of England, but they are most 'abundant in the southern counties, particularly in the chalky soils and under the beech woods of Wiltshire and Berk- shire. English Truffles soon lose their flavour’, and should be eaten at once. They are excellent when freshly taken out of the ground and roasted like Potatoes. For more elaborate cooking the Truffles should be scmbbed with a hard brush in order to get the grit and earth out of the crevices of their wrinkled and tough skins. After this is done the outer skin (which is of no use) must be peeled off, and the Truffles must be put into a small saucepan, covered either with stock or with equal parts of chicken broth and marsala, with an ounce of butter, a bunch of sweet herbs, and a little finely- minced shallot. Cover the pan closely and let the Truffles simmer till tender. This may take fifteen minutes or more ; when they are done they will yield to pressure. Drain on a cloth, and serve the Truffles on a hot folded napkin. Keep the sauce for flavouring, and hand pats of butter with the Truffles. TRUFFLES AND MORELS 369 French and Italian Truffles are larger than the English kinds, but their price when fresh is as a rule prohibitory. F oreig'n Truffles cost from twenty-five to fifty shillings a pound, and only from eight to twelve go to a pound. Preserved foreign Truffles are generally used, but their taste differs little from that of cork. It is far better to use English Mushrooms, which can be obtained fresh and full of flavour at all seasons and at reasonable prices. Morels, — This fungus is often found in English woods, but it is not often seen on English tables. It grows, like a mush- room, on a stalk, but the hood or hat is very much wrinkled, and varies in colour from pale yellow to ash-grey. In Germany Morels are considered a great delicacy. It is important never to gather them when they are wet, and they are best when eaten fresh, although they are often dried for future use. Morels can be cooked in any way suitable to mushrooms, but they are particularly good when stewed in cream. For this, take off the stalks, cut the Morels in half, and wash them in several waters, as it is impossible to get the grit out of the little wrinkles in any other way. Put the Morels and their stalks in a saucepan with a little butter, season with salt, pepper, a bunch of herbs, and a little minced parsley. Toss them over the stove, moisten with some good broth, and set the Morels to simmer over a slack fire. Beat up two eggs

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