Baked Ceps (porcini bolete)

Wipe 4 perfect cep caps. Make a cross-shaped cut on top of each and
place in an ovenproof dish or roasting tin (pan). Season lightly with
salt and pepper and add a drop of olive oil. Put in a preheated oven
at 240 C (475 F, gas 9) for 5 minutes. Turn the ceps, season again and
bake for a further 3 minutes. Arrange the ceps with their undersides
facing upwards and garnish each with a very thin slice of lightly
cooked foie gras or diced, lightly grilled Parma ham. Serve with a red
chicory salad, in a dressing of sherry vinegar and olive oil.

Porcini a la Bordelaise
Trim the ceps; cut them into thin slices if they are very large, halve
them if of medium size, or leave them whole if they are small. Put
them in a shallow frying pan with oil and lemon juice, leave to cook
slowly with the lid on for 5 minutes, then drain. Heat some oil in
another frying pan, place the ceps in it and sprinkle with salt and
pepper. Lightly brown them, then drain. Sprinkle with chopped parsley
and serve very hot.
In Paris, ceps a la bordelaise are lightly fried and served with
chopped shallots, fried bread and chopped parsley.

Porcini a la Hongroise
Trim and wash 500 g (18 oz) ceps. Cut them into thin slices if they
are large; leave them whole if they are small. Cook them slowly in
butter with 2 tablespoons chopped onion, salt, pepper and 1 teaspoon
paprika. Then add sufficient creme fraTche to cover the contents of
the pan and reduce. Finally, sprinkle with chopped parsley if desired.

Ceps a la mode Bearnaise
Trim and wash some large ceps and put them in the oven to release the
excess juices. Stud them with garlic, sprinkle with salt and pepper,
coat with oil and grill (broil) them. Chop and mix some bread crumbs,
garlic and parsley and brown this mixture in a frying pan with oil.
Scatter the grilled ceps on top and serve immediately.

Ceps a la Provencale
Prepare as for ceps a la bordelaise, but use olive oil and fry for
longer. When cooked, sprinkle with chopped garlic as well as parsley.

Ceps au Gratin
Trim the ceps, separating the caps from the stalks; season with salt
and pepper, then coat with melted butter or oil. Arrange the caps in a
buttered orll you need.


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