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Cepes Provencale

Open a pint can of cepes, take them up and drain on a cloth, then cut in quarters. Heat a tablespoon oil in frying pan, add the cepes with a finely chopped onion, season with half teaspoon salt, three saltspoons pepper and gently brown for five minutes, tossing meanwhile. Finely chop a sound bean garlic, two branches parsley and one branch chervil and add to the cepes, toss well while heating for one minute, squeeze in juice of quarter of a lemon, toss lightly and use as required.