Cepes an Gratin

Ingredients

• pint of preserved cepes
• 1 or 2 onions chopped finely
• a tablespoonful of flour
• 2 tablespoonsful tomato sauce
• enough consomme to obtain a well-reduced sauce
• season with salt and cayenne pepper
• season with salt and cayenne pepper

Method

1. 1

   Wash, trim, and slice the cepes.

2. 2

   Cook in a frying-pan with chopped onions.

3. 3

   When onions are brown, add flour, stir, and moisten with tomato sauce and consomme.

4. 4

   Pour over cepes in a gratin dish, sprinkle with parsley and breadcrumbs, and bake in a hot oven for about 15 minutes.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 42. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.