Cepes en Coquilles
From The encyclopædia of practical cookery, 1890
Serves 4
This dish features a savory mushroom filling and is baked until golden.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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 en Coquilles. — Select some small firm Cepes, mince the heads, put them into a frying-pan with a small lump of blitter, and fry gently, tossing them about. Season to taste, put a bunch of sweet herbs in with them, and when the moisture has evaporated put in a few table- spoonfuls of bechamel sauce that has been reduced till of a creamy consistency. Fill some silver shells with the above mixture, level the surface with the blade of a knife, and sprinkle over some grated breadcrumbs ; baste each with a table-spoonful of warmed butte
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