Le Salmis de Cèpes à la Girondine

A rich stew of ceps from the Gironde

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 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