- 2 skinless chicken breasts (roughly chopped)
- 20 dried morels
- 200 g puff
- Make a panada by simmering the milk, cream, shallot, bay leaf and allspice for 5 minutes.
- Place the bread into a metal bowl and pour the mixture onto the bread, whisk until smooth and allow to cool.
- Soak 20 dried morels in boiling water for 10 minutes, remove stalks and roughly dice then set as