Morilles à la Poulette (Morels in Sauce Poulette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- morels
- their cooking liquor
- sauce à la Poulette
- a pinch of chopped parsley
Instructions
- Cook the morels as explained at Cuisson des Morilles.
- Reduce their cooking liquor and add it, with the morels, to a sauce à la Poulette.
- Dress in a timbale and sprinkle with a pinch of chopped parsley.