Corlbeilles aux Cèpes

Ingredients

• I lb. short crust or puff paste trimmings
• pint jar or tin of preserved cepes
• 2 oz. lean ham
• i shallot
• i 02. butter
• teaspoonful chopped parsley
• salt, pepper and cayenne

Method

1. 1

   Roll out paste, line moulds, fill with rice, and bake.

2. 2

   Prepare handles from paste rings.

3. 3

   Fry shallot, add ham and cepes, season, and fill cases.

4. 4

   Attach handles and bake briefly before serving.

As published

This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 12. The excerpt below is the record exactly as published.

Corlbeilles aux C6pes. (Pastry Baskets filled with C6pes.) I lb. short crust or puff paste trimmings, \ pint jar or tin of preserved cepes (cepes a I'huile or cepes au naturel), 2 oz. lean ham, i shallot, i 02. butter, \ teaspoonful chopped parsley, salt, pepper and cayenne

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