Home · Recipes · Historical Cookbook · Sauces

Morel Sauce

4 servings

Ingredients

• morels, cleaned and coarsely chopped (as needed)
• butter (a little)
• light roux (a little)
• bouillon (as needed)
• lemon juice (a little)
• 2 pcs egg yolks
• parsley, finely chopped (a little)

Instructions

1. Coarsely chop the cleaned morels and steam them until soft in butter.
2. Fill a light roux with bouillon, add the morels, and sharpen with lemon juice.
3. Finally, thicken with two egg yolks and stir in finely chopped parsley.

Modernized from a treasured 19th-century German cookbook.