Ceps on Toast from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Drain the ceps from their oil, slice nicely and fry lightly in a frying pan. When thoroughly heated take from the pan, sprinkle lightly with chopped parsley and lemon juice, arrange daintily on sli...
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Ingredients
- 3 Ceps
- The Juice of a Lemon
- A Tablespoonful of Chopped Parsley
- 6 Slices of Toast
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