Halve and then carefully clean the morels; some authors say do it with a brush, but I just wash them in water. They are exposed to rain when out growing and it in no way ruins the flavour.
Dip the morels in the beaten egg. I use the wooden contraption that we get hot toast out of the toaster with, but chopsticks are excellent for handling egg-sticky food. When well coated with the whipped egg dunk them in the crushed cracker ‘flour’ and then fry in sizzling hot butter for about 4 minutes, not too long or they will start to break up. Serve on a crispy lettuce leaf.
We ate them with a glass of sauvignon in the garden, as I had cooked them on an open fire.
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