can be served as a separate course,
as a garnish for scrambled eggs or
omelettes, added to a poulet en
casserole, or eaten cold as an hors
d’œuvre.
CÈPES À LA BORDELAISE
Wash the cèpes and take the
stalks off. If the cèpes are large
ones cut them in 2 or 3 pieces. Put
a glass of good olive oil in a sauté
pan and when it is hot put in the
cèpes. Let them brown a little, then
turn the fire down very low. In the
meantime chop the stalks finely
with a handful of parsley and as
much garlic as you like. Sauté this