2080—Morels (Morilles)

The Spring mushroom or Morel is the one most preferred by connoisseurs. There are two kinds of morels—the pale and the brown kind—both excellent, though some prefer the former to the latter, and vice versâ.

In spite of what connoisseurs may say regarding the error of washing morels, I advocate the operation, and urge the reader to effect it carefully, and without omitting to open out the alveolate parts, so as to wash away any sand particles that may be lodged therein.

The Cooking of Morels.—If they be small, leave them whole; if large, halve or quarter them. After having properly drained them, put them in a saucepan with two oz. of butter, the juice of a lemon, and a pinch of salt and another of pepper per lb. of morels. Boil, and then stew for ten or twelve minutes. Never forget that the vegetable juices produced by the morels should be reduced and added to their accompanying sauce.