- 6
Ingredients
- PASTRY:
- 2 ounces butter
- 4 ounces flour
- 1 teaspoon salt
- 1 egg
- 2 tablespoons heavy cream
- SAUCE MORNAY:
- 1 generous ounce butter
- 1 medium onion sliced
- 1 medium carrot sliced
- 1 celery stalk sliced
- Salt to taste
- Freshly-ground black pepper to taste
- 1 heaped tablespoon flour
- 1 pint hot milk
- 3 tablespoons heavy cream
- MUSHROOMS:
- 1 pound morels
- 1 ounce butter
- Juice of 1/2 lemon
- 1 tablespoon sherry
- Salt to taste
- Freshly-ground black pepper to taste
- Paprika to taste
- 1/2 garlic clove crushed
Preparation
Step 1
To make the pastry, rub the butter into the flour, then add the salt and egg. Gently knead into a ball, sprinkle with flour and roll out. Spread half the cream over it, knead and roll out again. Add the remaining cream, knead and roll out, then roll into a ball. Leave in the refrigerator for an hour, then use pastry to line a flan tin with a removable base and bake blind for about 10 minutes in a 400 degree oven.
Meanwhile make the sauce Mornay. Melt butter and fry the vegetables in it until lightly browned; add seasoning and flour. Cook gently for 5 minutes, then stir in the hot milk. Simmer for half an hour until the sauce is reduced to a rather thicker consistency than normal for a pouring sauce. Strain into a clean bowl, then add cream.
To prepare the mushrooms clean carefully before cooking them in the butter, lemon juice, sherry, salt, pepper, paprika and garlic for 8 minutes, covered. Remove mushrooms with a perforated spoon and add to the sauce Mornay. Pour into the baked flan case and place in a 450 degree oven for 12 minutes. Keep an eye on it to make sure it does not burn.
This recipe yields 6 to 8 servings.