Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
6
Easy
Published 1991
If you have fresh cèpes, clean them with a damp cloth and cut into bite-sized pieces. If using dried cèpes, soak them in water to re-hydrate them as directed on the packet and drain well.
Melt the fat in a small pan and cook the cèpes very slowly without letting them get crisp. Add the gravy or stock and season. Cover the pan and simmer all together very gently for
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement
No reviews for this recipe