Chapter XVIII · Vegetables and Farinaceous Products · No. 2070
Built upon: No. 2068Cèpes à la Bordelaise
2070—Cèpes à la Provençale
Proceed as for No. 2068, Cèpes à la Bordelaise, but substitute for the shallots some chopped onion and a mite of crushed garlic.
Dish in a timbale, and complete with a few drops of lemon juice and some chopped parsley.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2070, p. 633. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →