Les Cèpes à la Bordelaise

Ceps as in Bordeaux

Preparation info
    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About

The frying of cèpes in oil and with parsley and garlic is common to nearly all of the regional variations of which brief notes are given as follows:

As for basic recipe, plus


1 shallot (chopped) which you cook with the cèpes. Optional extras are a little verjus