2082—Morilles Farcies

Select some large morels, and wash them well.

Suppress their stems; chop them up, and prepare them like a Duxelles (No. 223, Ordinary or Dry Duxelle).

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 nethermost.

Sprinkle with fine raspings, and use plenty of melted butter; cook for twenty minutes in a moderate oven, and serve the dish as it stands.