524—Lapwings’ Eggs au Troubadour

Select as many large morels as there are eggs. Remove the stalks, and widen the openings of the morels; season them, and stew them in butter. Boil the lapwings’ eggs soft.

Garnish each stewed morel with an egg; set them on little tartlet-crusts garnished with a light, foie-gras purée, and arrange them in a circle on a dish.