Open the morels on one side; fill them with the prepared forcemeat, and set them on a buttered dish, opened side nethermost.
Sprinkle with fine raspings, and use plenty of melted butter; cook for twenty minutes in a moderate oven, and serve the dish as it stands.
[2083—MORILLES A LA POULETTE]
Cook them as described under No. [2080], and add them to a Poulette sauce (No. [101]), together with their cooking-liquor reduced.
Dish in a timbale, and sprinkle with a pinch of chopped parsley.
[2084—MORILLES SAUTÉES[!-- TN: acute invisible --]
After having thoroughly washed the morels, dry them well in a towel, and halve or quarter them according to their size.
Season them with salt and pepper, and [sauté] them with butter in an omelet-pan, over a sufficiently fierce fire, to avoid the exudation of their vegetable moisture. Dish them in a timbale; squeeze a few drops of lemon juice over them, and sprinkle them with chopped parsley.
[2085—TOURTE DE MORILLES]
Cook the morels as explained under No. [2080], and drain them well.