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Cèpes a la Crème

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. Butter
  2. one-half lb. of cèpes
  3. Cream
  4. Onion
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Collop the cèpes, and stew them in butter with a dessertspoonful of chopped onion per one-half lb.
  2. of cèpes;
  3. the onion should have been cooked in butter, without colouration.
  4. When they are stewed, drain them;
  5. cover them with boiling cream, and boil gently until the latter is completely reduced.
  6. At the last moment finish with a little thin cream, and dish in a timbale.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander