4017 Cèpes à la Bordelaise

Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cut the flap mushrooms into fairly thick slices on the slant; season with salt and pepper, place into a pan with hot oil and sauté until well coloured and slightly crisp.

Almost at the last moment, add 30 g (1 oz) of reserved stalks which have been chopped, 1 tbs chopped shallot and 1 tbswhite breadcrumbs to absorb the excess oil for when the flap mushrooms are served—these quantities are 250 g (9 oz) of flap mushrooms.

Toss over to cook together for a few minutes then arrange in a deep dish and finish with a squeeze of lemon juice and a pinch of chopped parsley.

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