Chapter XVIII · Vegetables and Farinaceous Products · No. 2069
2069—Cèpes à la Crème
Collop the cèpes, and stew them in butter with a dessertspoonful of chopped onion per one-half lb. of cèpes; the onion should have been cooked in butter, without colouration.
When they are stewed, drain them; cover them with boiling cream, and boil gently until the latter is completely reduced. At the last moment finish with a little thin cream, and dish in a timbale.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2069, p. 633. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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