Morille. Morchel.

No. 858. - In its natural state the Morel is found growing in orchards, in damp woods, and in moist pastures. There are several varieties, all of which are edible. It is about four inches in height and is distinguished by its white cylindrical hollow, and solid smooth stem. Its cap is spherical and hollow, and of a dark brown or gravy color. It adheres to the stem by its base, and is deeply pitted over the entire surface. It is in perfection early in the season, but should not be gathered after a rain or while it is wet with dew. If gathered when dry it may be preserved many months. The Morel is much used in its dry or fresh state, to heighten the flavor of stews and gravies. This mushroom is to be obtained from Italian warehouses and is the best variety in use in its dried state.

Morels, Poulette

No. 859. - Wash the Morels in tepid water, trim them and then cut the large ones in quarters. Parboil them for five minutes, then immerse them in cold water and afterwards drain them on a napkin. Then put them in a saucepan with a piece of butter, one small onion and a faggot of parsley, garnished, and season them with salt, pepper, and nutmeg. Toss them over a brisk fire, then add four spoonfuls of Allemande or Cream sauce, and let them cook slowly for fifteen minutes. Then take out the onion and the faggot, add a piece of butter and the juice of one lemon, and toss the whole over the fire well. Then serve.

Morels, Spanish Style

No. 860. - Prepare them the same as in No. 859, using Espagnole sauce instead of Allemande or Cream sauce, and finish it by adding a small piece of Anchovie butter.

Morels On Skivers

No. 861. - When the Morels are cleaned and parboiled, as in No. 859, cut them in quarters, put them in an earthen bowl, and season them with salt, pepper, and nutmeg. Pour some clarified butter over them, and mix them well. Then put them on wooden skivers, dip them in fresh bread crumbs, and broil them on a slow fire. Cut ten slices of bacon in small pieces, fry them nicely, and dish them on a platter with the broiled Morels on top, having put the Morels on silver skivers before serving them.

Morels Fried

No. 862. - When the Morels are cleaned and parboiled, as in No. 859, cut them in halves, put them in a saucepan, moisten them with broth and let them cook until reduced to a light glaze. Then season them with salt, pepper, and nutmeg, take them out of the saucepan, flour them, and then fry them in hot lard. Add to the light glaze, two spoonfuls of mutton gravy, a piece of butter, the juice of half a lemon, and some fine chopped parsley. Pour this sauce over the Morels and then serve.

Morels, With Gratinated Crust

No. 863. - When the Morels are washed and parboiled as in No. 859, cut them in scollops. Then put them in a saucepan with a piece of butter, one onion and a faggot of parsley garnished. Toss them over a brisk fire and sprinkle them with a little flour while tossing them. Then moisten them with white broth, let them cook slowly for fifteen minutes, then take out the onion and faggot of parsley and season with salt, pepper and nutmeg. Dilute the yolks of four raw eggs in a glass of cream and pour it over the Morels off of the fire, tossing them well together. Then serve them with gratinated crusts, the same as mushrooms.

Morels For Garniture

No. 864. - Prepare them as in Nos. 859 and 860 with Allemande, Espagnole or Cream sauce.

Morels Stuffed

No. 865. - Wash clean and trim them as in No. 859, parboil them for fifteen minutes, then immerse them in cold water and drain them on a napkin. Chop the trimmings and stems fine and put them in a saucepan with a piece of butter and two fine chopped shallots. Put the cover on the pan and let them cook slowly until the moisture is reduced. Then put them on a plate to get cold and add some cooked forced meat of chicken or veal and some fine chopped parsley. Stuff the Morels with this preparation, sprinkle fresh bread crumbs over them, arrange them in a flat saucepan lined with thin slices of fat pork, and put a small piece of butter on each. Moisten them with broth and set them in the oven to cook slowly until nicely browned. Serve them with a reduced Madeira wine sauce, to which add a little fine chopped parsley.