Side Pannel
Sot-L'y-Laisse Aux Morilles (Chicken Oysters with Morels)
Sot-L'y-Laisse Aux Morilles (Chicken Oysters with Morels)
- Recipe Submitted by ADMIN on 09/26/2007
Category: French, Poultry
Ingredients List
- 6 Chicken oysters
- 2 tb Flour
- 2 tb Butter
- 1 Shallot, chopped
- Salt and pepper
- 5 Morels, cleaned and split
- -lengthwise
- 6 tb Dry white wine (Sauvignon
- -blanc by preference)
- Nutmeg
- 1 tb Cream
Directions
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.
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.
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