Recipe - Morels In Poulette Sauce

Sauce:
3 One half cup Chicken broth
3 tablespoon Butter
3 tablespoon Flour
3 Egg yolks
One half cup Heavy cream
Salt and pepper
Mushrooms:
1 pound Morels, trimmed, washed,
squeezed dry.
3 tablespoon Butter
Finishing:
3 More egg yolks
1 cup Chicken broth
One fourth cup Chopped mushrooms, any kind
3 tablespoon Butter
Salt and pepper
Fresh ground nutmeg
2 tablespoon Chopped parsley
1 teaspoon Lemon juice or to taste

Reduce the broth by half. Strain. Mix the butter and flour over low
heat, stirring for a couple of minutes but making sure the flour does
not brown. Whisk in One fourth cup broth and then gradually add the rest. Cook
10 min. Turn off heat. Beat yolks and cream together and stir into
the sauce. Bring sauce slowly to the boil and immediately take it off
the heat. Season with pepper; unless you used saltfree broth, you
probably don't need salt.

Melt butter over medium heat. Add mushrooms. Turn heat to high and
cook 2 min. Reduce heat to minimum and cook covered 5 min. Remove
mushrooms to a hot platter and reserve braising liquid.

Put the rest of the egg yolks into a large heavy saucepan. Stir in
broth and the sauce already made. Blend well and cook over low heat.
Add chopped mushrooms, all at once, and stir in. Add cooked mushroom
liquid. Stir in butter a teaspoon at a time. Cook until thick and
strain. Season with pepper, nutmeg to taste, parsley and lemon juice.
Taste for salt and add any if necessary.

Pour finished sauce over mushrooms and serve with toast.

From: Michael Loo

Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between
Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip