Cèpes a la Monselet

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 can be cooked in the following manner recommended by Monselet, a distinguished writer and gourmet who died about 100 years ago.

Cut them in slices and sauté them with a large quantity of good butter in a large frying pan, season well, add just a little chopped garlic and a shallot, also finely chopped, and just at the end a pinch of parsley. As soon as the mushrooms are cooked and beginning to get browned remove the pan from the fire; and for, say one pound of mushrooms, bind well with four yolks of eggs mixed with a glass of fresh cream. Shake the pan well and do not put on the fire again; the heat of the butter is sufficient for the liaison to be perfect and the sauce to be hot.