956 Cèpes Marinès

Marinated Flap Mushrooms

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Select very small fresh flap mushrooms, blanch them for 7–8 minutes in boiling water then drain and cool. Place in an earthenware Terrine and cover with a boiling marinade made as follows:

Proportions for 1 kg ( lb) of flap mushrooms: 5 dl (18 fl oz or U.S. cups) vinegar; dl (5 fl oz or U.S. cup) oil, 10 g ( oz) crushed garlic, a little thyme and crushed bayleaf, 6 peppercorns, a pinch of coriander and fennel and a small root of parsley. Bring to the boil and simmer very gently for 10 minutes beforé passing through a strainer over the flap mushrooms.

Allow to marinate for 8 days then serve with a little of the marinade.