Édouard de Pomiane

Cèpes à la Bordelaise

Preparation info
    • Difficulty

      Easy

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top 1000Cooking in Ten Minutes
Cooking in Ten Minutes

By Édouard de Pomiane

Published 1930

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Method

Heat some olive oil in a frying pan. Add three shallots and a clove of minced garlic. Wash the cèpes, which you hav