Salt Lake Herald-Republican | 1911-11-26 | Page 32 | Chicken Saute with Morels and Truffles a La Creme

Chicken n mute nut With Morels Morel nud naHl fi Ill a t In Creme Cut tho the chicken up and place plate In a sauteing dish Add H H. pinch of or alt salt and pepper Ilac on a slow fire until It tal takes cs A golden cot color ill At this moment add acid a small glass s of white wine wine- When hen the time wine ha has been somewhat boiled down add the thC prepared morels and a truffle chopped fine Complete with witha a largo larS glass glans of or good fresh cream Al- Al lowit 10 to simmer ten to twelve twel minutes I AI-I and serve ver er very hot 1101 I