pepper. Simmer for 30 minutes.
Strain them, keeping the water
they have cooked in, which you
strain again through a muslin.
Put this back in the pan, and
melt 2 or 3 oz of butter in it.
Serve the sauce and the cèpes
over the cooked noodles or
spaghetti.
SAUCE CATALANE
This sauce is intended to give the
taste of partridge to grilled mutton
cutlets.
In a tablespoon of pork fat sauté
1 chopped onion and a little ham
cut in dice. Sprinkle with flour, stir