Melt half the butter in a small saucepan with the eschallots and garlic and sweat gently over low heat until translucent. Add the swiss brown mushrooms and morels and sweat for a further 5 minutes. Add the chicken stock and simmer on medium heat for 20 minutes until the mushrooms are soft and most of the liquid has evaporated. Transfer the mixture to a blender. Add the black pudding, remaining butter and cream and blend on high for 2–3 minutes. Pass the mixture through a fine drum sieve. Reserve in an airtight container in the refrigerator until required.
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