Morilles

• 14 oz (400 g) fresh morels
• 3 oz (75

Fry the morels in one third of the butter. Dust with the flour and add the chicken stock, salt and pepper. Simmer for 5 minutes.

Fry the bread in the rest of the butter and arrange on a serving platter. Keep warm.

Beat the eggs with the cream and lemon juice and pour on to the morels. Stir in well. When the eggs have just set, pour the mixture on to the fried bread and serve.