Tourte de Morilles Villeneuve (Morel Tourte, Villeneuve)

Ingredients

• morels
• their cooking liquor
• 2 spoonfuls very thick cream
• 30 grammes butter
• a tourte crust

Instructions

1. Cook the morels as at Cuisson des Morilles and drain them.
2. Reduce their cooking liquor by three quarters.
3. Add to it 2 spoonfuls of very thick cream and 30 grammes of butter per livre of morels.
4. Heat this sauce without letting it boil and toss the morels in it.
5. Dress them in a tourte crust, or in the middle of a band of puff pastry set in a crown on the serving dish; a Vol-au-vent crust may be used instead.