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
Recipes posted to FIDO COOKING echo by Mike Loo, an excellent cook, between Dec 1, 1944 and Jul 31, 1995. Many are authentic Chinese recipes.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mikeloo.zip
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