Garnishing aux Cepes
From The new century cookery book, 1901
Serves 3
Do not use the oil out of the tin in which the cepes are preserved.
Presented as published in 1901. 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 new century cookery book (1901) by Charles Herman Senn, page 155. The excerpt below is the record exactly as published.
Garnishing aux Cepes. — Cut 6 to 8 preserved cepes into shreds or quarters, place in a small stewpan with 1 large table- spoonful of sweet oil (do not use the oil out of the tin in which the cepes are preserved) ; add a crushed clove of garlic, season with salt and pepper
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