Page:Meier - The Art of German Cooking and Baking.djvu/211




 * 2 lbs. of morels

1 piece of butter as large as an egg

½ tbsp. flour

½ tsp. of meat extract

½ pt. morel liquor

½ cup of cream

Salt to taste

1 pinch of pepper

1 tsp. of finely chopped parsley

Preparation: The morels are cleaned well and put on the fire with lukewarm water and let them get hot, stirring gently, then strain. Repeat this until all sand is removed. The last water is boiled down to ½ pt. The butter is browned with the flour, the morel liquor is added and the meat extract, and then cooked slowly for 15 minutes. Put in the cream and season with salt and pepper. Now put the morels into the dressing, cook, put in a piece of butter and the parsley.

This dish is fine with smoked salmon or scrambled eggs.

Remarks: Canned or dried morels are prepared the same way. If you use canned morels, then utilize the liquor in the can. Dried morels are soaked in water for 2 to 3 hours.


 * 2 lbs. of mushrooms

¼ lb. of butter

½ tbsp. of flour

1 medium sized onion

½ pt. of sour cream

Salt to taste

1 pinch of pepper

1 tbsp. of parsley

Preparation: Mushrooms must be firm, they are brushed and very dark ones only are peeled. The lighter colored ones do not need to be peeled. They are cut up into equal pieces. The butter is heated, the mushroom pieces put in with the whole peeled onion and stewed for 15 to 20 minutes. The dish must be covered. Strew the flour on, stirring lightly, add the sour cream, ¼ teaspoonful of meat extract, salt and pepper, and lastly the parsley, stew 2 minutes and serve.


 * 2½ lbs. of chanterelles

2 qts. of water

2 tbsps. of salt

¼ lb. of butter

½ tbsp. of flour

Salt to taste

1½ tbsps. of finely chopped parsley

2 tbsps. of cream

1 pinch of pepper

Preparation: The chanterelles are cleaned, washed, but not left in water; cook them 1 minute in 2 qts. of boiling salt water, drain in a colander. Heat the butter, put in the