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Updated: May 11, 2025
But to come to my point, the Morille may be dress'd when it is either fresh or blanch'd in warm Water, according to the following Receipts, which I had from France. To make a Ragout of Morilles. To fry the Morilles.
I say, if such mistakes can be made in a place where so many People of fashion travel continually, it is not likely that Morilles or Truffles will be received with more favour than my Mushrooms; and I believe that some of the greatest Niceties of our Country may ever remain unknown, without a Work of this nature, which I have pick'd up inch by inch, viz. in my Travels.
Prepare your Morilles as directed in the former Receipt, and boil them in a little Gravey gently; when they begin to be tender, take them out of the Liquor, and flower them very well, then fry them in Hog's-Lard: when they are thus prepared, make a Sauce for them of the Liquor or Gravey the Morilles were stew'd in, season'd with Salt, Nutmeg and a little Juice of Lemmon.
When he scratched himself, it When he spoke, it was coarse was new proclamations. brown russet cloth; so little When he sung, it was peas in it was like crimson silk, with cods. which Parisatis desired that When he evacuated, it was mush- the words of such as spoke to rooms and morilles. her son Cyrus, King of Persia, When he puffed, it was cabbages should be interwoven. with oil, alias caules amb'olif.
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