Ceps on Toast

Ceps sur Canapes

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 3 Ceps
  • The Juice of a Lemon
  • A Tablespoonful of Chopped Parsley
  • 6 Slices of Toast

Method

Drain the ceps from their oil, slice nicely and fry lightly in a frying pan. When thoroughly heated take from the pan, sprinkle lightly with chopped parsley and lemon juice, arrange daintily on slices of Toast and send to the table hot.