Sot-ly-laisse Aux Morilles (chicken Oysters Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
6: Chicken oysters,
2 tbsp: Flour,
2 tbsp: Butter,
1: Shallot, chopped
Salt and pepper,
5: Morels, cleaned and split lengthwise
6 tbsp: Dry white wine, Sauvignon blanc by preference
Nutmeg,
1 tbsp: Cream,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp