Cèpes a la Rossini
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France
Known as a French recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
Chef Wood
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- Proceed as for No.
- 2069, and add to the cèpes one-third of their weight of thickly-sliced, raw truffles, stewed at the same time as the former.
- When about to serve, finish with a little pale melted meat glaze, and dish in a timbale.
- Mushrooms (Champignons)= Cookery includes under this head only the white Parisian mushroom and the meadow mushroom, which is the kind so commonly used in England.
- The other kinds are always identified by special and proper terms.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board