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Recipe by: matthaeus
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See below ingredients and instructions of the recipe
1 tb Unsalted Butter 1/4 c Calvados
1 lb Morel Mushrooms, sliced 1/2 c Heavy Cream
Lengthwise 1 ts Fresh Tarragon, chopped or
Lemon Juice 1/2 ts Dried Tarragon
Salt and Pepper Hot Cooked Pasta
Melt butter in a medium skillet over medium heat. Saute morels in
butter, sprinkling with lemon juice, salt and pepper to taste. Cook,
stirring often, until morels give up all their liquid, about 6
minutes. Stir in Clavados, then cream. Boil gently to reduce sauce
and thicken slightly. Stir in tarragon. Serve as an appetizer over
hot cooked pasta.
Source: Victoria Magazine, April 1994 Typed by Katherine Smith
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Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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