Morilles Farcies

Ingredients

• some large morels
• prepared like a Duxelles (No. 223)
• half of its bulk of very smooth sausage-meat
• fine raspings
• plenty of melted butter

Method

1. 1

   Wash the morels and suppress their stems.

2. 2

   Chop them and prepare them like a Duxelles.

3. 3

   Fill the morels with the prepared forcemeat, set them on a buttered dish, sprinkle with fine raspings, and use melted butter.

4. 4

   Cook for twenty minutes in a moderate oven and serve as is.

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 365. The excerpt below is the record exactly as published.

MORILLES FARCIES Select some large morels, and wash them well. Suppress their stems; chop them up, and prepare them like a Duxelles (No. 223). Add to this Duxelles half of its bulk of very smooth sausage- meat. Open the morels on one side; fill them with the prepared forcemeat, and set them on a buttered dish, opened side nether- most. Sprinkle with fine raspings, and use plenty of melted butter

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