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Fresh Morels with Crayfish

4 servings

Ingredients

• Morels (as needed)
• Water (a little)
• Butter (a little)
• Bouillon (a little)
• Crayfish (a little)
• Breadcrumbs (a little)
• Nutmeg (a little)
• Pepper (a little)
• Salt (a little)

Instructions

1. Wash and rinse the morels, place them in boiling water, cook for ¼ hour, drain, then place them in a deep bowl with cold water.
2. Wash off the sand in it and repeat the washing three times.
3. Finally, partially place them in a colander, set the colander in clear water and rub again to remove all sand.
4. Squeeze out the water, finely chop the morels, add butter and strong bouillon, and let it reduce.
5. Meanwhile, cook the crayfish with salt, remove the tails from the shells, and cut open the claws from the underside.
6. Add grated breadcrumbs, nutmeg, pepper, and salt to the morels, finally add the crayfish tails, arrange the claws around the bowl, and serve the morels in it.

Modernized from a treasured 19th-century German cookbook.