Stewed Cepes

Ingredients

• For a pint can of cepes
• three tablespoonfuls of butter
• one of flour
• one of lemon juice
• one teaspoonful of salt
• one of onion juice
• a little pepper
• half a pint of stock

Method

1. 1

   Put the butter in a small stew-pan and on the fire.

2. 2

   When it becomes hot, add the cepes, and stir for three minutes.

3. 3

   Now add the flour, and stir until it is browned.

4. 4

   Add the stock, stirring all the time.

5. 5

   When this mixture boils, add the seasonings, and set back where it will simmer for five minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 207. The excerpt below is the record exactly as published.

Stewed Cepes. Free the cepes of oil, as when broiling them. Now cut them into cubes. For a pint can of cepes use three table-spoonfuls of butter, one of flour, one of lemon juice, one teaspoonful of salt, one of onion juice, a little pepper, and half a pint of stock

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