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Sot-l'y-laisse Aux Morilles (Chicken Oysters

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      Title: SOT-L'Y-LAISSE AUX MORILLES (CHICKEN OYSTERS
 Categories: Chicken, French, Loo
      Yield: 1 Servings
 
      6    Chicken oysters
      2 tb Flour
      2 tb Butter
      1    Shallot, chopped
           Salt and pepper
      5    Morels, cleaned and split
           -lengthwise
      6 tb Dry white wine (Sauvignon
           -blanc by preference)
           Nutmeg
      1 tb Cream
 
  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. Saute in butter over high heat; add shallot.
  Season to taste with salt and pepper. Add morels and cool 7 - 8 min.
  Add wine and allow to reduce. A sprinkle of nutmeg here is optional.
  Add cream and cook 10 more min.
  
  From:    Michael Loo
 
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