La Macaronade de Foie Gras

Macaroni with foie gras and ceps

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 100 g fresh cèpes or 20 g dried cèpes
  • 1 tablespoon</


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