Cèpes à la Provençale (Cèpes with Onion, Garlic and Parsley)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- cèpes
- chopped onion
- a point of crushed garlic
- a dash of lemon juice
- chopped parsley
Instructions
- Proceed exactly as for the Cèpes à la Bordelaise, but replace the shallot with chopped onion and a point of crushed garlic.
- Dress in a timbale.
- Finish with a dash of lemon juice and chopped parsley.