Le Salmis de Cèpes à la Girondine

• 125 g (4 oz) couennes (pork rind)
• 4 tablespoons

The caps of the cèpes should be kept whole and the stalks cut into thin rounds. In a frying pan start the caps to cook in the oil with the diced belly of pork and the chopped shallots.

Preheat your oven to 180°C, 350°F, Gas Mark 4, and take a casserole with a tight-fitti