Cook the remainder in the usual manner, drain them well and add to
Butter a shallow round mould, decorate with shapes of truffle then coat the bottom and sides with a fairly thick layer of Godiveau containing chopped raw truffle and mushrooms.
Fill the mould with the morels and sauce, cover with a layer of Godiveau and cook in the oven au Bain-marie for 50–55 minutes.
Meanwhile cut the 8 large morels in half, stuff them with the prepared Duxelles to which has been added
When the mould is cooked, turn out on to a round dish and surround with the stuffed morels.
© 1903 All rights reserved. Published by Taylor and Francis.