Sot-L'y-Laisse Aux Morilles (Chicken Oysters With Morels)

Recipe Ingredients

6		Chicken oysters
2 tablespoons	30ml	Flour
2 tablespoons	30ml	Butter
1		Shallot - chopped
		Salt and pepper
5		Morels - cleaned and split
6 tablespoons	90ml	Dry white wine - (sauvignon, blanc by preference)
		Nutmeg
1 tablespoon	15ml	Cream

Recipe Instructions

Larousse says: "A classic dish is morels braised in butter, the pan juices being thickened with fresh cream or deglazed with Madeira" and gives the following interesting recipes (among others) - chicken oysters (the part where the backbone and thigh meet; you could substitute any tender cut of meat or even fish or shellfish, totaling 3 or 4 oz)

Dredge meat in flour. Saute in butter over high heat; add shallot. Season to taste with salt and pepper. Add morels and cool 7 - 8 minutes.

Add wine and allow to reduce. A sprinkle of nutmeg here is optional. Add cream and cook 10 more min.

Source:
Conrad Winke

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