Cepes, Provencal Style

Wash and wipe some cepes heads after suppressing the stalks; split them in two through their thickness and fry in oil over a brisk fire, with some chopped onions, a clove of garlic and bay leaf, seasoning with salt and pepper. When their moisture has been reduced add a little reduced espagnole sauce (No. 414) and tomato sauce (No. 549); boil up once or twice and finish with chopped parsley and lemon juice. Take out the garlic and bayleaf, dish them up and surround with croutons of bread (No. 51), fried in oil.