After yesterday’s recipe for the rather enigmatic topanitz to be served with morels, here is the morel recipe that follows in the Dorotheenkloster MS:

95 Again a dish (kostel) of morels
Take (them) and make a cake of eggs in a pan. Cut it into pieces and (prepare for it?) an egg sauce that is made of sage, mint, parsley, and old and young garlic.
At first glance, this looks like a straightforward mushroom omelet. What else would the kuchen in der phanne von ayern be? That is possible, and the sauce of various fresh herbs thickened with egg sounds rather attractive as an acompaniment. However, it is unfortunately not that simple.
First, we must be wary of recipes that mention an ingredient in the title, but not in the text. The emendation in the first sentence is pure conjecture. It makes sense here, but we should keep in mind that the same manuscript contains another recipe with morels in the title that is for a raisin confection. This one could similarly be for pancakes in a herb sauce.
Secondly, we find a large number of recipes for faking morels. Their distinctive large caps, traditionally served stuffed with a scrambled egg mixture, were imitated using egg batter or meat paste. It is also possible that this recipe, however poorly, describes a similar process. However, morels were also simply fried, and those would work well on or in a kind of omelet.
As to how it combines with the topanitz – I don’t know. If we read the latter as dish of toasted bread, it could be topped with a mushroom omelet. If it is more porridgelike, it could be used as a base or a side dish. Without at least another parallel, or ideally a better description, we are left guessing. However, I can imagine fried mushrooms in a fluffy omelet on a fragrant slice of toasted white bread and topped with a garlicky herb sauce as quite delicious.
The Dorotheenkloster MS is a collection of 268 recipes that is currently held at the Austrian national library as Cod. 2897. It is bound together with other practical texts including a dietetic treatise by Albertus Magnus. The codex was rebound improperly in the 19th century which means the original order of pages is not certain, but the scripts used suggest that part of it dates to the late 14th century, the remainder to the early 15th century.
The Augustine Canons established the monastery of St Dorothea, the Dorotheenkloster, in Vienna in 1414 and we know the codex was held there until its dissolution in 1786, when it passed to the imperial library. Since part of the book appears to be older than 1414, it was probably purchased or brought there by a brother from elsewhere, not created in the monastery.
The text was edited and translated into modern German by Doris Aichholzer in „wildu machen ayn guet essen…“Drei mittelhochdeutsche Kochbücher: Erstedition Übersetzung, Kommentar, Peter Lang Verlag, Berne et al. 1999 on pp. 245-379.