Reduce their cooking-liquor by a quarter, and add to it two tablespoonfuls of very thick cream and one oz. of butter per lb. of morels.
Heat this sauce without boiling it, toss the morels in it, and set them in a tourte crust, or merely in the centre of a crown of puff-paste, lying on a dish.
Morels prepared in this way may also be served in a Vol-au-vent crust (No. [2390]).
[2086—MOUSSERONS, ORONGES, GIROLES]
These varieties of esculent fungi are not much liked in England.
[637]
]The best way to prepare them is to toss them quickly in butter.
[2087—BRIONNE (Chow-chow)]
This excellent vegetable, which has only become known quite recently, is beginning to be appreciated by connoisseurs. It is in season from the end of October to the end of March—that is to say, at a time when cucumbers and vegetable marrows are over. It greatly resembles these last-named vegetables, and is prepared like them, while the recipes given for cardoons may also be applied to it.
[2088—CHICORY, ENDIVE AND BELGIAN CHICORY (Chicorée Frisée, Escarole, Endive)]
Three kinds of chicory are used for cooking, viz:—