How to cook vegetables

Cut off the end of the stalk of the cepes, trim, wash them, and drain, and cut into even-sized pieces. Next toss them for a few minutes in a frying-pan containing olive oil. Take them up and drain. Chop finely 2 small peeled onions and a clove of garlic, and fry also in the oil in which the cepes were fried. Pour off some of the oil in the pan, and put in the cepes with the onions ; moisten with a little well-seasoned and well-reduced Espagnole sauce ; lastly, add a little chopped parsley, and serve in a vegetable dish, Cepes an Gratin. Wash the cepes, trim them, and cut the stalks, drain them on a cloth, then cut into slices, and cook in a frying-pan with one or two onions chopped finely. Season with salt and cayenne pepper. When the onions commence to get brown add a tablespoonful of flour ; stir well and moisten with 2 tablespoonsful tomato sauce and enough consomme to obtain a well-reduced sauce. Pour this over the cepes, which have been placed in a gratin dish. Sprinkle the surface with chopped parsley and breadcrumbs. Bake in a hot oven for about 15 minutes. Small Cepe Bouchees. | lb. puff paste (feuilletage), £ pint of preserved cepes, 1 shallot, \ oz. butter, 6 preserved button mushrooms, chopped parsley, 1 tablespoonful of Bechamel sauce, lemon juice, seasoning. Roll out the puff paste about ^ in. in thickness. Stamp out some rounds (bouchee shapes), place them carefully upon a wetted baking sheet. Brush over with egg yolk, diluted with a little milk, and mark the middle of each by means of a small paste cutter to form the lid. Bake in a hot oven, remove the lids, scoop out the soft portion of the paste, and keep warm till required. Drain the cepes and slice them finely ; chop likewise the mushrooms, peel, and mince finely the shallots, fry the latter a golden colour in the butter, add the cepes and mushrooms. Cook over the fire for some minutes, then moisten with the sauce, add a few drops of lemon juice, and a little finely chopped parsley. Season to taste with salt, pepper, and grated nutmeg. Mix the whole, and let it get thoroughly hot, then fill the bouchee cases, replace the lid on each. Dish up on a hot dish with a folded napkin or dish paper, garnish with sprigs of parsley, and serve. 'CEPES. Cepe Tartlets a la Polonaise. Line some tartlet moulds with thinly rolled-out paste, and fill with rice or lentils, and bake. When half cooked, take out the rice or lentils and replace with a salpicon of cepes which have been previously seasoned, and sauteed in butter with finely-chopped onion. Heat up a gill or so of well-reduced Bechamel sauce, add to it 3 yolks of eggs, then whisk up the white of an egg, and mix with the sauce. Cover the tartlets with this preparation, and finish cooking. When of a nice fawn colour, unmould the bouchees, dish up, garnish with parsley, and serve. Cepes with Garlic. Mince or crush very finely 2 small cloves of garlic and fry in a saute-pan with 2 tablespoonsful of sweet oil (huile de Provence) to a pale colour ; then pour off the oil and add about 1 ounce of butter. When hot, put in a pint can of preserved cepes (previously drained and sliced), sprinkle over with finely- chopped parsley, season with pepper and salt, and toss them quickly in the pan over a brisk fire for about 10 minutes. Dish up neatly, squeeze over a few drops of lemon juice, and serve hot.