Cepes with Garlic

Ingredients

• 2 small cloves of garlic
• 2 tablespoonsful of sweet oil
• 1 ounce of butter
• a pint can of preserved cepes
• finely-chopped parsley
• pepper
• salt

Method

1. 1

   Mince garlic and fry in oil until pale.

2. 2

   Pour off oil, add butter, and when hot, add drained and sliced cepes.

3. 3

   Sprinkle with parsley, season with pepper and salt, toss quickly for about 10 minutes, dish up, squeeze lemon juice over, and serve hot.

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.

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. 89 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

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