Chapter XVIII · Vegetables and Farinaceous Products · No. 2068
2068—Cèpes à la Bordelaise
Collop the cèpes; season them with salt and pepper; put them into very hot oil, and toss them until they are thoroughly frizzled. Almost at the last moment add, per one-half lb. of cèpes, one oz. of cèpe stalks, which should have been put aside and chopped up, one teaspoonful of chopped shallots, and a tablespoonful of bread-crumbs—the object of which is to absorb any excess of oil, once the cèpes have been served.
Toss the whole together for a few minutes; dish in a timbale, and complete with a few drops of lemon juice and some chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2068, p. 633. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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