Timbale de Morilles à la Châtelaine (Morel Timbale, Châtelaine)

Ingredients

• 1 kilo morels
• 8 of the largest morels
• 100 grammes morel stalks
• 4 décilitres sauce Béchamel
• butter
• truffles
• godiveau à la crème
• raw mushrooms and truffles
• chopped parsley
• 2 hard-boiled egg yolks

Instructions

1. Take one kilo of morels; set aside 8 of the largest for stuffing and 100 grammes of stalks for a Duxelles.
2. Cook the remaining morels as mushrooms are cooked, drain them well and add them to 4 décilitres of reduced sauce Béchamel.
3. Butter a plain low-sided mould and decorate it with truffles.
4. Line the bottom and sides with a fairly thick layer of godiveau à la crème mixed with chopped raw mushrooms and truffles.
5. Fill the middle with the ragoût of morels, cover with godiveau and poach in a bain-marie for 50 to 55 minutes.
6. Prepare the Duxelles from the stalks and add to it chopped parsley and the 2 chopped hard-boiled egg yolks.
7. Cut the 8 reserved morels in two, stuff them with this Duxelles and gratinate them.
8. Turn out the timbale and surround it with the stuffed morels.