Cooking Recipe Cepe Consomme
Recipe Ingredients
3 pt
Chicken stock
1/2 oz
Dried Cepes
Salt & pepper to taste
OPTIONAL
1 tb
Dry Madeira
Directions
Put stock - which should be home made and reasonably clear, and not
oversalted, in a saucepan and start heating gently while you wash the
dried cepes (porcini in Italian) in a sieve. Add the cepes to the
stock and when boiling, turn down to a very gentle simmer. Don't
cover, and allow to simmer until reduced to 2/3 volume. Strain and
allow to settle, as the cepes always give out a little sand, no
matter how carefully you wash them. When ready to serve, decant from
the sediment, reheat and season. Add the optional madeira and serve.