Oronges à la Crème

• butter
• Fresh cream
• a little salt
• fungi
fish

This recipe is from the valley of the Garonne in Limousin. The oronges are scraped to remove any débris attaching to them, wiped with a cloth and sliced before sautéing them gently in butter for about a quarter of an hour. Fresh cream is whipped up with a little salt, poured over the fungi in