Cèpes à la Crème (Cèpes in Cream)

Ingredients

• 250 grammes cèpes
• butter
• 1 dessertspoon chopped onion
• cream
• a little thin cream

Instructions

1. Cut the cèpes into escalopes.
2. Stew them in butter together with the chopped onion that has been cooked in butter without colouring.
3. When they are stewed, drain them.
4. Cover them with boiling cream and let it boil gently until the cream is completely reduced.
5. At the last moment finish with a little thin cream, and dress in a timbale.