Chapter XVIII · Vegetables and Farinaceous Products · No. 2083
Built upon: No. 2080Morels (Morilles)No. 101Poulette Sauce
2083—Morilles à la Poulette
Cook them as described under No. 2080, Morels (Morilles), and add them to a Poulette sauce (No. 101, Poulette Sauce), together with their cooking-liquor reduced.
Dish in a timbale, and sprinkle with a pinch of chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2083, p. 636. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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