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

Sot-l'y-laisse aux morilles (chicken oysters
Main Ingredient: Poultry Oysters

Cuisine: French

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

  • 6 Chicken oysters
  • 2 T flour
  • 2 T butter
  • 1 Shallots, chopped
  • Salt and pepper
  • 5 Morels, cleaned and split
  • -lengthwise
  • 6 T Dry white wine (Sauvignon
  • -blanc by preference)
  • Nutmeg
  • 1 T Cream

Cooking 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.