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Receta Sot L'y Laisse Aux Morilles (Chicken Oysters With Morels)
by Global Cookbook

Sot L'y Laisse Aux Morilles (Chicken Oysters With Morels)
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Ingredientes

  • 6 x Chicken oysters
  • 2 Tbsp. Flour
  • 2 Tbsp. Butter
  • 1 x Shallot, minced
  •     Salt and pepper
  • 5 x Morels, cleaned and split lengthwise
  • 6 Tbsp. Dry white wine (Sauvignon blanc by preference)
  •     Nutmeg
  • 1 Tbsp. Cream

Direcciones

  1. Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or possibly deglazed with Madeira" and gives the following interesting recipes (among others) -
  2. chicken oysters (the part where the backbone and thigh meet; you could sub- stitute any tender cut of meat or possibly even fish or possibly shellfish, totalling 3 or possibly 4 ounce)
  3. Dredge meat in flour. Saute/fry in butter over high heat; add in shallot.
  4. Season to taste with salt and pepper. Add in morels and cold 7 - 8 minutes.
  5. Add in wine and allow to reduce. A sprinkle of nutmeg here is optional.
  6. Add in cream and cook 10 more minutes.