Morels a~la Cream
The Compleat Englifh Cook, Robert Smith 1725
Take off the Stalks of your Morels, cut them in two, or three, according to their Bignefs, and wash them in several Waters till they are clean ; put them in a Stew-pan, with a little Butter, Pepper, and Salt, a little Thyme and Parsley, and stew them a little over the Fire till moll of the Butter is wafted; then you may put in either Veal-Broth, or Fish Broth into them, and stew the Yolks of three or four Eggs, and a Quarter of a Pint of thick Cream. Serve them up With Sippets. N. S, Mushrooms are done the same way