Sot-l'y-laisse aux morilles (chicken oysters

1. 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.
2. Sautei in butter over high heat; add shallot.
3. Seasoni to taste with salt and pepper.
4. Add morels and cool 7 - 8 min. add wine and allow to reduce.
5. A sprinkle of nutmeg here is optional.
6. Add cream and cook 10 more min.