Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken oysters -lengthwise
2 tb Flour 6 tb Dry white wine (Sauvignon
2 tb Butter -blanc by preference)
1 Shallot, chopped Nutmeg
Salt and pepper 1 tb Cream
5 Morels, cleaned and split

Larousse says: "A classic dish is morels braised in butter, the pan
juices being thickened with fresh cream or deglazed with Madeira" and
gives the following interesting recipes (among others) -

chicken oysters (the part where the backbone and thigh meet; you
could sub- stitute any tender cut of meat or even fish or shellfish,
totalling 3 or 4 oz)

Dredge meat in flour. Saute in butter over high heat; add shallot.
Season to taste with salt and pepper. Add morels and cool 7 - 8 min.
Add wine and allow to reduce. A sprinkle of nutmeg here is optional.
Add cream and cook 10 more min.

From: Michael Loo

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