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4
Easy
Published 1991
Peel the potatoes and cut them into thinnish rounds. Cut off the stalks of the cèpes and set them aside. Wipe the heads with a damp cloth, then cut them into slices. Clean the stalks and chop them finely with the garlic and some parsley. Heat the fat in a large, thick bottomed frying pan and when it starts to smoke, toss in the potatoes and cèpes. Keep the heat high at this point
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