Morilles Farçies à la Savoyarde

Remove the stalks, and any débris attaching to the caps. If the caps are not perfectly clean they must be put under a running hot tap for a few seconds and dried. Then stuff them with the following mixture: a few ounces of finely chopped chicken, half the amount of chopped parsley, a little grated nutmeg, the crushed knobs of three cloves, a little salt, a crushed garlic clove, bound with the yolks of one or two eggs. Wrap the stuffed Morels in thin slices of streaky bacon, and sauté them i