Select some large morels, wash them well and remove the stalks. Chop the stalks and make into a Duxelles then add half its quantity of very fine sausage meat.
Cut the morels through on one side to form a pocket and fill with the prepared stuffing. Place in a buttered earthenware dish cut side down, sprinkle with very fine dry white breadcrumbs and melted butter and cook in a moderate oven.
Serve in the dish as they are.
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