Cepes Stuffed

Choose cepes of even size one inch and three-quarters to two inches in diameter, firm and fresh; remove the stalks and scoop out the heads from the stalk end with a vegetables spoon (Fig. 91), then peel and salt over; chop up the stalks and parings, mix with them some fat pork and cooked ham, both chopped, bread-crumb panada (No. 121), chopped parsley with a clove of garlic, a few raw egg-yolks, salt and pepper. A quarter of an hour after fill the hollow spaces with the prepared dressing and strew with bread-crumbs; range them in a sautoir, pour over butter or oil and cook very slowly for one hour in a slack oven, while covered; serve with their own stock, thickened with a little half-glaze sauce (No. 413) or bechamel sauce(No. 409).