CEPES - Defined and Recipes
CEPES—A strongly flavored flat headed mushroom, imported in cans, preserved in olive oil.
History of Cepes
These are large or “flap” mushrooms, obtainable in cans put up in oil something after the manner of sardines. They have the mushroom - flavor strong and decided, which is only faint in the canned champignons.
Cèpes are valuable additions to entrees and sauces but are also easily converted into a choice dish by draining from the oil and broiling or frying like an omelet Cèpes a la Bordelaise—Means Bordeaux cèpes; they only need to be heated in a frying pan and have lemon juice and parsley added.
Cèpes à la Provencale—The cèpes cut in slices, stewed with garlic, onions, hay leaf and espagnole; lemon and parsley; served with shapes of fried bread.
Cèpes or Mushrooms Fresh—Are prepared à la Bordelaise by peeling, washing and draining large mushrooms, steeping for an hour or two in oil, salt and pepper; broiling them, and using the same oil, with lemon juice and parsley, for sauce.
“But what struck me the most was the enormous quantity of edible fungi that were to be seen about the market at Aix les Bains. They were represented by samples in all their varieties of form, size, and quality. The cèpes (esculent Boletus), the ordinary mushrooms, the oronges, the morels, the roussillons, etc., were in abundance, presenting a curious aspect with their odd shapes and various colors. But above all, I noticed that the cèpes were in majority, their rich tones and glaring colors contrasting strongly with the whiteness of their flesh.”
SAUTE OF CEPES ON TOAST—Drained from their oil, lightly fried in pan, when thoroughly heated, sprinkled with lemon juice and chopped parsley, arranged on toast, and served very hot.
STEWED CEPES ON TOAST—The capes drained from their oil and then cut in slices,
arranged in a saûtoir with chopped parsley, minced onions and garlic, moistened with Espagnole sauce, simmered; served on toast with sauce around.
BROILED CEPES ON TOAST—Drained from their oil, seasoned with salt and pepper, rolled in fresh bread crumbs, broiled; served on toast with Maitre D'Hôtel butter poured over them, and garnished with lemon and parsley.
OMELET WITH CEPES—The cèpes drained, cut in slices, fried in butter with a crushed clove of garlic, taken up and mixed with a little Colbert sauce; served enclosed in a savory omelet, with more of the cèpes in sauce poured around.