A Book of Mediterranean Food

(ff) #1

  • Cèpes are not usually obtainable in England,
    although they do grow in some parts of the
    country. I have been able to buy them
    occasionally at Roche’s or Parmigiani’s, both in
    Old Compton Street. Dried cèpes are also
    obtainable in Soho and most delicatessen shops
    and are worth trying. Soak them for a few
    minutes and then simmer them in oil until they
    are tender. They have plenty of flavour. I do not
    recommend the tinned variety, which are woolly
    and have no taste whatever. For the civet de
    lièvre cèpes can naturally be replaced with
    mushrooms, or with chestnuts.

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