Cepes au Gratin

Ingredients

• some Ctpes
• a little butter or oil
• a few tablespoonfuls of minced parsley
• seasoning with salt
• seasoning with pepper
• a little bechamel sauce
• a little butter well worked with the hand
• a little parsley chopped fine
• some breadcrumbs

Method

1. 1

   Remove the skin from the Cepes, wash them, chop the heads finely, and fry them in a pan with butter or oil and minced parsley.

2. 2

   Season with salt and pepper.

3. 3

   Once moisture is reduced, add bechamel sauce and mix.

4. 4

   Pour into a gratin dish, fry the stalks in butter, spread over the top, sift breadcrumbs, baste with butter, and bake in a moderate oven for twenty minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 218. The excerpt below is the record exactly as published.

Cepes au Gratin. — Take some Ctpes, remove the skin, and wash them ; then cut off the stalks, chop the heads up to a mince, and put them in a frying-pan with a little butter or oil, and a few table-spoonfuls of minced parsley. Put the pan on a brisk fire and fry them, seasoning with salt and pepper. When their moisture is reduced, add a little bechamel sauce, or a little butter well worked with the hand, and a little parsley chopped fine. Let the sauce boil, and pour the mince into a gratin-dish. Then chop up the stalks, fry them in butter, and spread over the top. Sift some breadcrumbs

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