(2723). Cepes, Provencal Style (Cepes A La Provencale)

Wash and wipe some cepes heads after suppressing the stalks; split them in two through their thickness and fry in oil over a brisk fire, with some chopped onions, a clove of garlic and bay loaf, seasoning with salt and pepper. When their moisture has been reduced add a little reduced es-pagnole sauce (No. 414) and tomato sauce (No. 549); boil up once or twice and finish with chopped parsley and lemon juice. Take out the garlic and bayleaf, dish them up and surround with croutons of bread (No. 51), fried in oil.

(2724). Cepes Baked With Cream (Cepes Gratine-S A La Creme)

Suppress the stalks from some clean cepes; divide the heads and salt over, flour them briskly and put them into a sautoir with hot butter, moisten with a little good raw cream, adding chopped onions and parsley and a bunch of fennel; finish cooking very slowly while covered for three-quarters of an hour, then remove with a skimmer, lay them in a bowl, and thicken the gravy with some good bechamel sauce (No. 409); let this reduce without ceasing to stir and when the sauce becomes succulent add to it the cepes and let cook for two minutes. Pour the stew into a vegetable dish, bestrew with bread-crumbs and bake for ten minutes in a quick oven; serve the cepes in this same dish.

(2725). Cepes Minced In Croustades (Cepes E'Mince's En Croustades)

Trim some bread croutons into ovals three inches long by two inches wide and half an inch thick; slit them all around an eighth of an inch from the edges and fry in clarified butter; remove the tops and empty them completely. Peel some cepes, cut them in two through their thickness, salt over and leave them for twenty minutes, then mince them finely and fry in butter; drain this off and transfer them to a saucepan, adding some sour cream; finish cooking, then mingle in a little bechamel sauce (No. 409) and meat glaze (No. 402); add a small bit of finely cut-up green fennel and fill the croustades with this preparation; serve at once, very hot.

(2726). Cepes Stuffed (Cepes Farcis)

Choose cepes of even size one inch and three-quarters to two inches in diameter, firm and fresh; remove the stalks and scoop out the heads from the stalk end with a vegetable spoon (Fig. 91). then peel and salt over; chop up the stalks and parings, mix with them some fat pork and cooked ham, both chopped, bread-crumb panada (No. 121), chopped parsley with a clove of garlic, a few raw egg yolks, salt and pepper. A quarter of an hour after fill the hollow spaces with the prepared dressing and strew with bread-crumbs; range them in a sautoir, pour over butter or oil and cook very slowly for one hour in a slack oven, while covered; serve with their own stock, thickened with a little half-glaze sauce (No. 413; or bechamel sauce (No. 409).