2085—Tourte de Morilles

Cook the morels as explained under No. 2080, Morels (Morilles), and drain them well.

Reduce their cooking-liquor by a quarter, and add to it two tablespoonfuls of very thick cream and one oz. of butter per lb. of morels.

Heat this sauce without boiling it, toss the morels in it, and set them in a tourte crust, or merely in the centre of a crown of puff-paste, lying on a dish.

Morels prepared in this way may also be served in a Vol-au-vent crust (No. 2390, Vol-au-Vent Crust).