Chapter XVIII · Vegetables and Farinaceous Products · No. 2085
Built upon: No. 2080Morels (Morilles)No. 2390Vol-au-Vent Crust
2085—Tourte de Morilles
Cook the morels as explained under No. 2080, Morels (Morilles), and drain them well.
Reduce their cooking-liquor by a quarter, and add to it two tablespoonfuls of very thick cream and one oz. of butter per lb. of morels.
Heat this sauce without boiling it, toss the morels in it, and set them in a tourte crust, or merely in the centre of a crown of puff-paste, lying on a dish.
Morels prepared in this way may also be served in a Vol-au-vent crust (No. 2390, Vol-au-Vent Crust).
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2085, p. 636. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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