Ceps in Cream Sauce

ceps in cream sauce

Ceps in Cream Sauce

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Servings: 4
Calories: 306


  • 2 lb ceps
  • 2 oz butter
  • 2 medium onions diced
  • 1/4 pint hot vegetable stock
  • salt and freshly milled white pepper
  • 3 egg yolks
  • 1/4 pint single cream
  • 2 tablespoons chopped parsley to garnish


  • Trim the ceps carefully, cutting out any damaged parts. If the caps are slightly slimy, scrape with a sharp knife and remove the tubes underneath the cap.
  • Scrape the stalks and cut off the ends. Wash the ceps in cold water and drain them well. Halve or quarter larger ceps, leaving small ones whole.
  • Melt the butter in a large frying pan, add and fry the onion until golden. Add the ceps and braise them, stirring continuously. Gradually pour in the hot stock, cover the pan and cook for 10 - 15 minutes. Season to taste.
  • Beat the egg yolks into the cream. Remove the ceps from the heat and stir in the egg yolk and cream mixture. Warm through for a few minutes, but do not allow to boil. Serve sprinkled with parsley.
Calories: 306 kcal
Carbohydrates: 14 g
Protein: 11 g
Fat: 25g
Saturated Fat: 14 g
Trans Fat: 1 g
Cholesterol: 210 mg
Sodium: 251 mg
Potassium: 859 mg
Fiber: 3 g
Sugar: 7 g
Vitamin A: 1081 IU
Vitamin C: 12 mg
Calcium: 63 mg
Iron: 2 mg
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