Cèpes Farcis

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Cèpes are not usually gathered in England; still, they do exist in the woods, or, at least, in tins at all grocers of continental tendencies. Choose some fine cèpes, wipe them well and cut off the stalks. These you chop very finely and mix with the same quantity of breadcrumbs; add one or two rashers of streaky bacon, parsley, and a little garlic minced together. Mix and season this stuffing.

Dispose the mushrooms in a fireproof dish with some stuffing over each one and cook in the oven for about fifteen minutes, after which you add a little tomato sauce or purée of tomatoes (rather thin). Put back in the oven and cook till the top is slightly browned. Serve in the same dish or, if you use an entrée dish, be careful not to waste the delicious gravy made by the tomato sauce and the juice from the cèpes. Just before serving squeeze a little lemon juice. This dish is very good even when made with the tinned cèpes.