set temp0= "ShowHyperText" & QUOTE & "85"& QUOTE set HyperTextList = [ #27:temp0] set VideoList = [] @ STUFFED CEPE MUSHROOMS Separate the stems from the cpes. Coat each cpe hat with olive oil, salt and pepper, leave to marinate while you make the stuffing. Finely chop the ham with the cpe stems, shallots, garlic and parsley, add the finely grated sandwich loaf, salt lightly, the ham being already salted, pepper. Quickly fry this mixture in goose fat. As soon as it starts browning, moisten with half of the wine, cook over a very low heat for a few minutes. Under the grill of the oven, bake the cpe caps, hollow side up. As soon as the blade of a knife can go in easily, take out of the oven, place into a gratin dish. Fill these cpes with the very hot stuffing, moisten with the remaining wine, squeeze a few drops of lemon juice, dust with the bread crumbs, top with a tablespoon of goose fat. Bake in a hot oven (400F) until the caps are completely baked through, about 10 minutes. Serve in the baking dish. @ 12 medium-sized cpes 9 oz raw ham, preferably Bayonne ham 3 shallots 1 clove garlic 1 tbsp parsley, chopped 2 tbsp stale sandwich loaf, grated 13 tbsp white wine 2 tbsp olive oil or goose fat 1 lemon bread crumbs salt, pepper @ 35 mn @ 30 mn @ @ Midi-PyrŽnŽes @ Vegetables @ @ Corbires @