Filling: Chop the remaining morels (with their stalks) and the other Oyster Mushrooms very finely and cook gently in the rest of the butter until the moisture has evaporated. Season and mix half with the veloute sauce and half the Madeira. Cool.
Mousse: Finely chop the chicken breasts, trimmed of all sinew, or put in food processor for twenty seconds. Pass this, with the other half of the mushroom mixture, through a sieve into a small bowl Place over some ice cubes and water in a large bowl and refrigerate for half an hour. Then, salt the mixture lightly and little by little beat in the chilled cream. Check for the right degree of saltiness Divide the mousse into four and line each teacup with it spa thickness of 1.2 cm in, making sure the morel pieces remain in place, leaving enough mousse to cover the top.