Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Fresh morels 1 1/2 c Chicken stock
-or reconstituted weighed Salt and pepper to taste
-after soaking and draining 12 Green peppercorns
1 tb Butter -lightly crushed
2 tb Shallots, minced 4 tb Chopped chervil leaves
1 c Dry Madeira -plus more to garnish
Few drops lemon juice 2 tb Snipped fresh chives
1 c Crme frache -plus more to garnish

Cut large morels into smaller pieces. melt the butter in a saut pan
over moderate heat. When the foam subsides, add the morels and saut
until soft but not browned, about 3 minutes. Add the shallots and
cook for another minute. Add the Madeira and lemon juice. cook over
high heat until liquid is reduced by half. Add the chicken stock and
again reduce by half. Add the crme frache and reduce over high heat
until the sauce coats the back of a spoon. Season with salt, pepper
and green peppercorns. Stir in the chervil and chives. Taste and
correct the seasoning. Serve over rice or polenta garnished with
additional chervil and chives.

Fine Cooking April-May 1995
Submitted By DIANE LAZARUS On 04-22-95

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