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 sub- stitute any tender cut of meat or even fish or shellfish, totalling 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 min. Add wine and allow to reduce. A sprinkle of nutmeg here is optional. Add cream and cook 10 more min. From: Michael Loo Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 258 (80%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 18g||90 %|
|Monounsaturated Fat 7.6g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 81.4mg||25 %|
|Sodium 324.5mg||11 %|
|Potassium 38.1mg||1 %|
|Total Carbohydrate 14.7g||4 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 14.2g|
|Protein 2.5g||4 %|
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Calories per serving: 323
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