Name: Le Salmis de Cèpes à la Girondine (A rich stew of ceps from the Gironde)
Yield: Serves 4
Cuisine: French
Ingredients: 1 teaspoon sugar; salt, pepper; bouquet garni; 125 g (4 oz) couennes (pork rind); 4 tablespoons cooking oil; 2 tablespoons armagnac; 6 shallots; 150 ml (¼ pt) red wine; 500 g (1 lb) cèpes; 100 g (3½ oz) belly of pork, diced

Preparation info

Serves
4

Difficulty
Complex

Appears in

Goose Fat & Garlic

By Jeanne Strang

Published 1991

About

Ingredients

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

Europe
France
Stew
Gluten-free
Mediterranean

Method

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

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Ingredients

Method

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