In Haute Ardèche butter alone moistens the omelette pan whereas further south where the influence of the Midi is felt, olive oil and
Toast the bread until golden brown and cut into dice.
Melt some butter in an omelette pan and add some oil and garlic, if you wish. Toss the croûtons in the butter and fry, turning them over until they are crisp and they have absorbed the butter. Transfer the croûtons to a hot plate and keep hot. Wipe the pan with kitchen paper.
Lightly beat the eggs and season with salt and pepper. Cut the cèpes into pieces and, if desired, sauté briefly in
© 1987 Geraldene Holt. All rights reserved.