Stuffed Morels – Morilles Farcies

Preparation – Carefully rinse the morels and remove the stalks – Cut the stalks into small cubes – Rinse, pluck and chop the parsley and chervil – Mix the poultry or veal mousseline with the morel cubes and herbs – Fill the mousseline into the morels using a piping bag with a smooth nozzle Preparation – Sauté the shallots in butter in a sauté pan until soft – Pour in the morels, heat and extinguish with cognac – add veal stock, season and steam for 3 minutes with the lid closed – remove morels and serve – boil stock to glace and add cream – boil to a creamy sauce, season with salt, pepper and juice of a lemon and pour over the morels form

Our tip: It is best to use fresh herbs for a particularly good flavor!

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