492 Morel sauce

Sous iz smorchkov

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 2 lbs morels
  • ¼ lb Finnish butter
  • ½ spoon flour
  • 1 spoon butter, or ½ glass sour cream
  • ¼ lemon
  • parsley
  • salt
  • nutmeg


    Clean sand and other impurities from morels, wash them in water until clean, finely shred, and drop into boiling, salted water. When the water begins to boil, turn the morels into a coarse sieve and rinse with cold water. Place in a saucepan with melted butter and fry until done. In a separate saucepan, bring to a boil ½ spoon butter and ½ spoon flour, dilute with 2–3 glasses bouillon, and bring to a boil 2 or 3 times until the sauce thickens. Add salt, nutmeg, lemon juice, and lb butter or ½ glass sour cream. Mix with the morels and bring to a boil. Add chopped parsley and lemon juice. Serve with beef, veal breast, etc.

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