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Morels in Cream

Take the stalks off them, cut the morels in two, and wash them in several waters that they may not be gritty. Put them into a saucepan with a piece of butter; season with salt, pepper, a bunch of herbs, and a little shredded parsley. Toss them over the stove, then moisten with some good broth, and set to simmer over a slack fire. Make a thickening with the yolks of two eggs beaten up with cream; take out the herbs, add the thickening to the sauce, and serve. Mushrooms may be dressed in the same manner.