The Cooking of Morels
A historical recipe from A guide to modern cookery, by Escoffier, A. (Auguste) (1907).
A historical recipe
A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Project Gutenberg eBook #71395.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
This recipe is known as French, but other nations also prepare similar recipes.
Credit
From A guide to modern cookery, by Escoffier, A. (Auguste) (1907). Digitised by Project Gutenberg, eBook #71395 (https://www.gutenberg.org/ebooks/71395). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 2 ingredients
Method
- If they be small, leave them whole;
- if large, halve or quarter them.
- After having properly drained them, put them in a saucepan with two oz.
- of butter, the juice of a lemon, and a pinch of salt and another of pepper per lb.
- of morels.
- Boil, and then stew for ten or twelve minutes.
- Never forget that the vegetable juices produced by the morels should be reduced and added to their accompanying sauce.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.