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Les Cèpes à la Bordelaise

Ceps as in Bordeaux

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Preparation info
    • Difficulty

      Easy

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

Method

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

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