Tourte de Morilles
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one oz. of butter per lb
- two tablespoonfuls of very thick cream
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cook the morels as explained under No.
- 2080, and drain them well.
- Reduce their cooking-liquor by a quarter, and add to it two tablespoonfuls of very thick cream and one oz.
- of butter per lb.
- of morels.
- Heat this sauce without boiling it, toss the morels in it, and set them in a tourte crust, or merely in the centre of a crown of puff-paste, lying on a dish.
- Morels prepared in this way may also be served in a Vol-au-vent crust (No.
- 2390).
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Colander