Chapter XVIII · Vegetables and Farinaceous Products · No. 2084
2084—Morilles Sautées
After having thoroughly washed the morels, dry them well in a towel, and halve or quarter them according to their size.
Season them with salt and pepper, and sauté them with butter in an omelet-pan, over a sufficiently fierce fire, to avoid the exudation of their vegetable moisture. Dish them in a timbale; squeeze a few drops of lemon juice over them, and sprinkle them with chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2084, p. 636. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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