Cepes Baked with Cream

Suppress the stalks from some clean cepes; divide the heads and salt over, flour them briskly and put them into a sautoir with hot butter, moisten with a little good raw cream, adding chopped onions and parsley and a bunch of fennel; finish cooking very slowly while covered for three-quarters of an hour, then remove with a skimmer, lay them in a bowl, and thicken the gravy with some good bechamel sauce (No. 409); let this reduce without creasing to stir and when the sauce becomes succulent add to it the cepes and let cook for two minutes. Pour the stew into a vegetable dish, bestrew with bread-crumbs and bake for ten minutes in a quick oven; serve the cepes in this same dish.