From Ben Collver@1:105/500 to All on Tue Sep 23 06:16:04 2025
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Oysters With Morels
Categories: Chicken, French
Yield: 1 Batch
6 Chicken oysters
2 tb Flour
2 tb Butter
1 Shallot; chopped
Salt and pepper
5 Morels; cleaned and
- split lengthwise
6 tb Dry white wine;
- preferably Sauvignon blanc
Nutmeg
1 tb 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
substitute any tender cut of meat or even fish or shellfish, totaling
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 cook 7 to 8
minutes. Add wine and allow to reduce. A sprinkle of nutmeg here is
optional. Add cream and cook 1 more minute.