Morels Stuffed with Sweetbreads (After Tabourdiau)
| Yield: | 4 Servings |
| Categories: | Mushrooms, Sweet Breads, French, Meats, Lamb |
| 500 | g | Morels |
| 50 | g | Onion, minced fine |
| 20 | g | Shallots, minced fine |
| 5 | g | Chervil, minced |
| Butter | ||
| Salt & pepper | ||
| 400 | g | Lamb sweetbreads |
| 300 | ml | Veal or chicken stock (abt) |
| 300 | ml | Port wine (about) |
| 1 | Thyme sprig | |
| 1 | Bay leaf | |
| Salt & pepper | ||
| 5 | g | Chervil, minced |
| 1 | Egg yolk | |
| Butter | ||
| Flour & water for paste |
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